Reflection of Fall Leaves in Pond,
New England
Photographic Print
Martin, Curtis
Buy at AllPosters.com
 

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

New England Boiled Dinner

Flavors of Fall at igourmet  

"The gentle art of gastronomy is a friendly one. It hurdles the language
barrier, makes friends among civilized people, and warms the heart."
~ Samuel Chamberlain

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Holiday Gift Guide-
StonewallKitchen.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Tree Next to Stone Wall, Autumn, New England
Photographic Print
Ercole, Gary D.
Buy at AllPosters.com
 

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

“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

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index