Aunt Val's New England Corned-Beef Dinner
From Yankee Magazine — March 2012
Meat Recipes
Preparation Time: 25 minutes
Start to Finish Time: 6 hours
Yield: 12 servings
"I can't imagine anyone not having corned beef and cabbage on St. Patrick's Day," says Val Menard. After tasting her version, we can't imagine not having it ourselves, either. Adding her blend of cloves, peppercorns, bay leaf, rosemary, and aromatics to the broth gives the meat a richer, clearer flavor than the usual spice packets that are sold with the meat at this time of year. Note: 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 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
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.
For the vegetables:
- 14 "new" potatoes or 16 fingerling potatoes, unpeeled
- 14 large carrots, peeled
- 2 large heads green cabbage, quartered
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