Aunt Val's New England Corned-Beef Dinner
Total Time: 25
Yield: 12 servings
For the beef:
- 7-8 pound corned-beef brisket (one large or two smaller briskets; see "Note," above)
- 1 large onion, roughly chopped
- 6 whole cloves, smashed
- 6 whole peppercorns
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 2 sprigs fresh parsley
- 1 celery rib, roughly chopped
- 1 carrot, roughly chopped
- Garnishes: mustard, horseradish
Instructions:Put beef in a large Dutch oven or stockpot and cover with water by 2 inches. Add onion, garlic, herbs, celery, and carrot. Turn heat to high and bring water to a boil; then reduce heat to low and simmer until meat is fork-tender, 4-1/2 to 5 hours, depending on thickness.
Remove beef to a large heated platter, cover with foil, and keep warm in a low oven. Strain liquid from pot to remove solids; then return liquid to pot and add potatoes, carrots, turnips, and cabbage.
Bring to a boil over high heat; then reduce heat to low and simmer, covered, until vegetables are tender, 40 to 50 minutes. Drain vegetables.
Slice meat against the grain into 1/4-inch-thick pieces; then arrange drained vegetables around it. Pass the mustard and horseradish.
Additional Notes:This recipe feeds a crowd, with about 12 servings, but can be easily reduced. Simply use the same seasonings, a smaller piece of meat, and fewer vegetables.
For the vegetables:
- 14 "new" potatoes or 16 fingerling potatoes, unpeeled
- 14 large carrots, peeled
- 2 large heads green cabbage, quartered