Best 3 Boiled Dinner Corned Beef Cabbage Recipes

NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)

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.

BOILED CORNED BEEF AND CABBAGE DINNER

Steps:

• 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
• 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
• 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

BOILED DINNER (CORNED BEEF & CABBAGE)

Steps:

• 1. Put the meat in a large crock pot on high heat for 4 hours. Add two cups of water. Put the lid on. About 15 minutes before your time is up, check the meat, put it in a large skillet and brown it a bit. Remove the liquid from the crock pot and pour it into the large kettle.
• 2. Place the meat back into the crock pot. Put the lid on it and reset the crock pot to high and 4 hours.
• 3. Prepare the carrots: peel, rinse and rustic cut (all different size pieces. Place in a huge kettle (I use my canning kettle). Cover with water and then add about three inches more. Bring to a boil.
• 4. Separate an entire stalk of celery, wash and trim, rustic cut (no two pieces are cut the same size). Put the celery in the kettle on top of the carrots.
• 5. Prepare the potatoes by washing them. Leave the jackets on and put them in the kettle on top of the celery.
• 6. Prepare the onions by peeling, and cutting in halves or quarters depending on size of onions.
• 7. Add all of the spices, sprinkling them around the top of the kettle, yet in the liquid. (If at any time you feel you need a bit more water, go ahead and add it).
• 8. Remove any loose or bad leaves from the two heads of cabbage. Cut the cabbage in half, cut 3-5 wedges from each half a head of cabbage. Place the pointed side of the wedges down into the top of the kettle. Keep cutting and adding more to the kettle even if you have to push them down deeper (the rounded side should be just above the water line).
• 9. By now the liquid in the kettle is boiling, turn down the heat and let simmer for about an hour with the lid on.
• 10. Check the briskets for tenderness. Slice them up if they are ready (they should be ready now) Turn the crock pot off, and place the meat back in it and put the lid back on (no liquid).
• 11. Check the Kettle of vegetables, if they are tender... it is done!
• 12. *** I also serve seeded rye bread that has been buttered and some horseradish. Enjoy!