Winter Road in New England
Winter Road in New England
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Bachmann, Bill
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New England Boiled Dinner

 

 

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New England Winter Scene, 1861, Currier and Ives, Publishers
New England Winter Scene, 1861, Currier and Ives, Publishers
Giclee Print

Cassatt, Mary
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New England Boiled Dinner
The Grass Roots Cookbook
by Jean Anderson, 1992, Doubleday

Alibris 

“Mary Lourie [Mrs. Willard Lourie of Bennington, Vermont]
likes to improvise with New England Boiled Dinner.  Sometimes
she makes it with a meaty ham bone instead of with corned beef
brisket, which traditional recipes call for. Sometimes she will
add parsnips or turnips or rutabaga.”

A 6-pound corned beef brisket, trimmed of excess fat
10 cups cold water
12 medium-sized carrots, peeled and
cut into 2-inch chunks
16 new potatoes of uniform size, peeled
24 small white onions of uniform size, peeled
1 medium-sized cabbage, cut in 12 slim wedges
(do not remove center core or cabbage
wedges will fall apart)
Salt, if necessary
[freshly ground black] pepper
10 small-to-medium-sized beets, scrubbed, boiled
in their skins until fork-tender, then peeled

1. Place corned beef in a very large heavy kettle, add water and bring
to a simmer, skim off as much scum as possible, adjust heat so that
water ripples gently, cover kettle and simmer brisket about 45 to 55
minutes per pound until fork-tender - 4 1/2 to 5 1/2 hours in all.
2. About 1 1/2 hours before brisket is tender, skim as much fat from
kettle liquid as possible. Add carrots, cover and continue simmering;
after 1/2 hour add potatoes, cover and simmer 1/2 hour. Add onions,
pushing them down into kettle, cover and simmer 10 minutes. Add
cabbage wedges, submerging them gently in kettle liquid, cover and
simmer 15 to 20 minutes, or until crisp-tender. Taste kettle liquid for seasoning; add pepper to taste and, if needed, salt.
3. Remove brisket from kettle, slice thin across the grain and arrange
on a heated, large, deep platter. Wreathe with kettle vegetables,
lifting them out with a slotted spoon. Add clusters of beets and
serve.
Makes 8 to 10 servings.

Note:  The beets will take about 1 to 1 1/2 hours to cook, so time
them carefully so that they are ready to serve at the same time
as the boiled dinner.
 


Featured Archive Recipes:
Beef Brisket
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)

Comforting Shredded Beef and
Softly Simmered Onions

Corned Beef and Cabbage
Daube of Beef Short Ribs
Gigi's Boiled Beef Dinner

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