New England Boiled Dinner (corned Beef)

Total Time: 5 hrs 30 mins Preparation Time: 3 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs cured corned beef brisket, trimmed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 4 whole cloves
• 4 whole allspice
• 4 bay leaves
• 3 cups thinly sliced carrots (about 1 pound)
• 2 1/2 cups peeled strips rutabagas (4 x 1/2-inch)
• 2 1/4 cups thinly sliced parsnips
• 1/2 cup frozen pearl onions
• 16 small red potatoes, halved
• 1 small head green cabbage, cut into 8 wedges

Recipe

• 1 place beef in a large dutch oven. add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. cover with water to 2 inches above beef; bring to a boil. reduce heat; partially cover, and simmer 2 hours or until beef is tender. remove beef from pan.
• 2 strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). seal bags; carefully snip off 1 bottom corner of 1 bag. drain liquid into pan, stopping before fat layer reahces the opening; discard fat. repeat procedure with remaining bag.
• 3 add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. reduce heat, and simmer 5 minutes. arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
• 4 remove beef from pan, and cut across grain into 16 slices. strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.