New England Boiled Dinner Recipe
Ingredients
| Beef brisket | 1 | |
| Garlic buds - 6, cut into half | ||
| Onions | 3 | |
| Bay leaves | 3 | |
| Whole black peppercorns | 1 Teaspoon | |
| Spices | 3 Tablespoon | |
| Carrots - 4 small, scraped and halved lengthwise | ||
| Potatoes | 4 | |
| Cabbage - 2 small heads, quartered | ||
Directions
GETTING READY
1) In a large saucepan or soup kettle, put the beef brisket. Add enough cold water to cover.
2) To this, add all the remaining ingredients, except the carrots, potatoes and cabbage.
3) Bring to a boil.
4) Reduce to low heat. Simmer for 3 to 4 hours with the lid slightly open for the steam to escape.
5) Remove the pan from heat.
6) Let cool to room temperature and refrigerate for 8 hours or overnight.
7) The next day, remove all the fat that has solidified on top of the beef.
MAKING
8) In a heavy pan, bring the brisket and stock mixture to a boil slowly.
9) To this, add the carrots and potatoes.
10) Cook for 30 minutes, or until the vegetables turn almost tender.
11) Finally, add the cabbage and cook for about 15 more minutes. Check if the cabbage can easily pierced with a fork. (Do not overcook the cabbage. It becomes mushy if overcooked.)
SERVING
12) Serve hot with mustard sauce and hot Swedish rye bread.
1) In a large saucepan or soup kettle, put the beef brisket. Add enough cold water to cover.
2) To this, add all the remaining ingredients, except the carrots, potatoes and cabbage.
3) Bring to a boil.
4) Reduce to low heat. Simmer for 3 to 4 hours with the lid slightly open for the steam to escape.
5) Remove the pan from heat.
6) Let cool to room temperature and refrigerate for 8 hours or overnight.
7) The next day, remove all the fat that has solidified on top of the beef.
MAKING
8) In a heavy pan, bring the brisket and stock mixture to a boil slowly.
9) To this, add the carrots and potatoes.
10) Cook for 30 minutes, or until the vegetables turn almost tender.
11) Finally, add the cabbage and cook for about 15 more minutes. Check if the cabbage can easily pierced with a fork. (Do not overcook the cabbage. It becomes mushy if overcooked.)
SERVING
12) Serve hot with mustard sauce and hot Swedish rye bread.
Chef
