Corned Beef and Cabbage ... Traditional Irish/American Boiled Dinner
Traditional Irish boiled dinner with Corned Beef, Cabbage, Carrots, Red Potatoes
Boiled 3 hours with pickling spice, and A Lot of Garlic. Rested for a half hour and sliced to perfection.
The easy and flavorful way to moist and tender corned beef without all the heavy saltiness, and well seasoned vegetables.
Let's Make Corned Beef & Cabbage New England Boiled Dinner!
Nothing is more traditional around New England, and especially for Saint Patrick's feast day than a hearty New England Boiled Dinner with Corned Beef & Cabbage! If you've never tried this delicious dish, print up the recipe below, call your friends over for dinner, and crack open some Guinness Stout and Irish soda bread, too!
RECIPE:
Corned beef comes in two types; red and gray, and in two cuts; point and flat, and are all from the brisket, and all are cooked the same way.
Use a very large vessel that will allow meat, cabbage, potatoes, onions, and carrots to be completely immersed, with at least three inches above the water level. Stainless steel is greatly preferred over aluminum when cooking salt cured meats, as aluminum will oxidize. Over large, empty pot, slice bag open and empty contents, reserving all liquids, then rinse bag with cold water into cooking pot. Look for package of spices that may be packaged with beef and either toss out or use, depending on preferences.
For each brisket:
1 large 3” onion, studded with 12 whole cloves.
3 ribs celery, whole
2 Tbs. dried or two sprigs fresh parsley
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, split
1-1/2 tsp. pickling spice, or use packaged spices that came with beef.
2 tsp. capers
2 bay leaves
1 bunch carrots, peeled and halved
1 whole green cabbage, quartered
8 white whole new or red potatoes, traditionally with skins on (never use Idaho, Russet, or any starchy potato; they dissolve and become mushy)
4-6 yellow onions
DIRECTIONS:
Place corned beef with package juices rinsed from bag into large, deep pot. Toss in bagged spices in cheesecloth, add celery, and garnished onion. Cover beef with cold water and bring to boil; then, remove foam if desired from top with slotted spoon. Reduce to simmer and cook, covered, for one hour per pound. Meat is done when a 2 tine fork slides fully in and out easily. Place beef in a covered baking dish in a 250° F oven with some liquid.
Add vegetable and increase heat until it returns to a simmer. Allow about 1-1/2 hours for cabbage, and about 25 to 30 minutes for other vegetables.
Keep aside sufficient stock to reheat any leftovers, or for soup.
Allow to rest for another five minutes before slicing diagonally across grain.
Serve with beets, cider vinegar Irish soda bread and some Guinness Stout and have a nice Saint Patrick's day!
HINT: Strained with cheesecloth and defatted, the stock is especially good for Polish cabbage, mushroom, and other soups.
New England Corn beef Boiled Dinner, its Delicious
New England Corn beef Boiled Dinner, its Delicious
This is one of my favorite meals and easy to do, with very little clean up
plus plenty of leftovers.
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Corned Beef and Cabbage - St. Patricks Meal
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St. Patrick's Day: Boiled New England Dinner Re-imagined. WTF - Ep. 186
The faithful favorites of St Patricks Day - corned beef and cabbage - have remained largely unchanged over the centuries. So perhaps they are due, not for a full makeover, but a touch up to bring them into the present. This week Scott and Janie show you how to cure your own corned beef, a way better than just boiled cabbage, and *bonus* an adult shamrock shake... on this episode of WTF
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Updated Corned Beef and Cabbage
References and Other Links you Might Like!
WTF - Ice Cream Stabilizers
WTF - Fabbri Delipaste
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WTF - Prague Powder #1 + #2
Ask A Chef - Prague, The Salt, Not the City
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