Irish Boiled Dinner Corned Beef Food

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

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.

IRISH CORNED BEEF AND CABBAGE DINNER

Steps:

• Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
• Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
• Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
• Turn off the heat and let the beans soak for 1 hour.
• Then add the clove pierced onion and the salt and bring to a boil again.
• Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
• With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
• The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
• Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
• To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
• Time Life Holiday Cookbook.

CORNED BEEF IRISH FEAST

Steps:

• Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
• Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
• Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.