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New England boiled dinner |
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New England boiled dinner is the basis of a
traditional New England meal, consisting of corned beef or a smoked
"picnic ham" shoulder, with cabbage and added vegetable items, often
including potato, rutabaga, parsnip, carrot, white turnip and onion. |
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Left: New England
boiled dinner with the above ingredients. |
When using a
beef roast, this meal is often
known simply as corned beef and cabbage (see the
recipe below) even with the addition of other
vegetables.
Corned beef is prepared before the actual cooking of the meal
by seasoning a cut of beef with salt (large grains of salt were known as corns)
and spices and the natural meat juices. This meat is then placed whole, like a
rump or pot roast (beef) into a crock pot, which in olden times was a ceramic
pot over a fire, filled with cabbage and carrots, and, when available, red
potatoes. Rutabaga or turnips are also common
ingredients. This meal can be left in a crock pot all day but must be kept in
the naturally humid environment of cooking meat. Corned beef and cabbage is
often served as a whole meal.
Smoked shoulder is an exceptionally salty cut of meat. Two different methods of
preparation are commonly used to decrease the amount of salt in the meat. In the
first method, the meat is placed in a pot and soaked in a refrigerated cold
water bath for one day prior to cooking. During the soak, the water is changed
several times. The pot of meat and water is then boiled on the stovetop until
the meat is tender. In the second method, the meat is placed in cold water and
brought to a boil. The boiling water is then poured off, replaced with fresh
cold water, and the ham is brought to a boil again. This process can be repeated
several times, as deemed appropriate by the chef, before the meat is allowed to
cook. A combination of both methods is also acceptable. This is a very easy meal
to cook, as the salt and flavor of the meat require no additional seasonings.
The ham generally must boil for several hours until it is ready to eat. The
vegetables are placed in the pot and boiled with the meat; however, some chefs
prefer to place them in the ham's water after the meat has been removed to avoid
overcooking.
Common condiments include horseradish, mustard, and vinegar.
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Corned Beef
and Cabbage Recipe Ingredients |
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2 to 2
1/2 pound Corned-Beef Brisket*, recipe
follows
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1
tablespoon coarsely ground black pepper
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1
teaspoon ground allspice
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2 bay
leaves
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2
teaspoons kosher salt
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1/2
pound diced carrots, approximately 4 small
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1/2
pound diced onions, approximately 2 small
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1 pound
potatoes, peeled and chopped, approximately
3 medium
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1/4
pound diced celery, approximately 2 stalks
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1 small
head cabbage, chopped, approximately 2
pounds
*Brisket
should be prepared through the brining stage,
but not cooked.
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Yield:
6 to 8 servings
Prep Time:
20 minutes
Cook Time:
approximately 3 hours
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Recipe Cooking and Preparation
Method |
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Place the corned beef, pepper, allspice, bay leaves
and salt into a large 8-quart pot along with 3-quarts of water. Cover
and set over high heat. Bring to a boil, decrease the heat to low and
cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, potatoes and celery. Return
to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the
cabbage and cook for an additional 15 to 20 minutes until the potatoes
and cabbage are tender. Remove the bay leaves and serve immediately. |
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Corned Beef Recipe Ingredients |
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2 quarts
water
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1 cup
kosher salt
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1/2 cup
brown sugar
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2
tablespoons saltpeter
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1
cinnamon stick, broken into several pieces
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1
teaspoon mustard seeds
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1
teaspoon black peppercorns
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8 whole
cloves
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8 whole
allspice berries
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12 whole
juniper berries
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2 bay
leaves, crumbled
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1/2
teaspoon ground ginger
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2 pounds
ice
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1 (4 to
5 pound) beef brisket, trimmed
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1 small
onion, quartered
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1 large
carrot, coarsely chopped
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1 stalk
celery, coarsely chopped
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Prep Time:
10 days
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Recipe Cooking and Preparation
Method |
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Place the water into a large 6 to 8 quart stockpot
along with salt, sugar, saltpeter, cinnamon stick, mustard seeds,
peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
Cook over high heat until the salt and sugar have dissolved. Remove from
the heat and add the ice. Stir until the ice has melted. If necessary,
place the brine into the refrigerator until it reaches a temperature of
45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip
top bag and add the brine. Seal and lay flat inside a container, cover
and place in the refrigerator for 10 days. Check daily to make sure the
beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water.
Place the brisket into a pot just large enough to hold the meat, add the
onion, carrot and celery and cover with water by 1-inch. Set over high
heat and bring to a boil. Reduce the heat to low, cover and gently
simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove
from the pot and thinly slice across the grain. |
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