Best 4 New England Boiled Dinner Corned Beef Cabbage Recipes
New England Boiled Dinner with Corned Beef and Cabbage is a traditional dish with a rich history, dating back to the early settlers of the region. This hearty and flavorful meal showcases the perfect harmony of tender corned beef, succulent cabbage, and an array of vegetables, all simmered together in a savory broth. The corned beef, cured with spices and salt, contributes a robust and slightly salty flavor that pairs beautifully with the mild sweetness of the cabbage. As the dish cooks, the vegetables absorb the flavorful broth, creating a symphony of textures and flavors that warm the soul. This classic dish is often served with sides of horseradish sauce, mustard, and crusty bread, making it a complete and satisfying feast.
Other than New England Boiled Dinner with Corned Beef and Cabbage, the article also features a collection of diverse recipes that cater to various dietary preferences and cooking styles. If you're looking for a lighter version, try the Instant Pot Corned Beef and Cabbage, which utilizes the convenience of a pressure cooker to deliver a tender and flavorful dish in a fraction of the time. For those who prefer a vegetarian alternative, the Vegetarian Corned Beef and Cabbage offers a satisfying plant-based take on this classic meal. Additionally, the article includes a recipe for Corned Beef Hash, a delectable breakfast or brunch option that transforms leftover corned beef into a crispy and savory dish.
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Provided by ciao4293
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
NEW ENGLAND STYLE BOILED CORNED BEEF & CABBAGE DINNER
From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket
Provided by Gillian Spence
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place corned beef in uncovered Dutch oven, with spices up.
- Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
- Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.
Nutrition Facts : Calories 797.6, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2659.2, Carbohydrate 53.5, Fiber 10.6, Sugar 12.3, Protein 48.1
NEW ENGLAND BOILED DINNER (CORNED BEEF)
From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Provided by swissms
Categories European
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
- Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
- Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
- Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
Nutrition Facts : Calories 708.3, Fat 28.5, SaturatedFat 9.3, Cholesterol 138.8, Sodium 1691.6, Carbohydrate 80.5, Fiber 13.4, Sugar 13.5, Protein 35.5
NEW ENGLAND BOILED DINNER
This is a robust, one pot meal (if you do not make the optional beets) . I like to make this in the fall and winter with the best looking root veggies of the season. I do not use the spice pack that sometimes comes with the meat. Serve with corn bread, prepared horseradish and your favorite mustard. Enjoy!
Provided by Karens Krazy Kitchen
Categories Meat
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the corned beef with cold water.
- Place the corned beef in a very large pot.
- Cover with cold water and bring to a boil.
- Skim off any surface scum once it reaches a boil.
- Add bay leaves, cover and simmer for two hours.
- Add the potatoes and onions and cook for 20 minutes.
- Add the carrots, turnips and parsnips and cook for 30 more minutes.
- Meanwhile, put beets in a large pot of cold water and bring to a boil.
- Add a large pinch of salt once boiling.
- Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
- When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
- When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
- Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
- Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
- Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
- Enjoy!
Nutrition Facts : Calories 762, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2683.6, Carbohydrate 45.8, Fiber 8.6, Sugar 14.6, Protein 46.8
Tips:
- Choose a good quality corned beef brisket. Look for one that is well-marbled with fat, as this will help to keep the meat moist during cooking.
- Rinse the corned beef brisket thoroughly under cold water before cooking. This will help to remove any excess salt.
- Add vegetables to the pot in stages, starting with the vegetables that take the longest to cook, such as potatoes and carrots.
- Bring the water to a boil, then reduce the heat to medium-low and simmer the corned beef and vegetables for at least 2 hours, or until the meat is tender.
- Serve the corned beef and vegetables with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.
Conclusion:
New England Boiled Dinner is a classic dish that is perfect for a cold winter day. It is a hearty and flavorful meal that is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a comforting and delicious meal, give New England Boiled Dinner a try.
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