New England Boiled Dinner is an inexpensive and delicious traditional meal. My own recipe is more of a stew/soup version of the popular dish. It’s best to start it the night before. The overnight refrigeration will further enhance the flavor.
3lb Corned Beef Brisket w/seasoning packet
6-8 small/medium Red Potatoes
1 green cabbage
1lb bag carrots (not baby, god help you if you use baby carrots)
1 small turnip (optional)
4 med yellow onions
1 12oz bottle of beer
1 can chicken stock
1/4 cup chopped fresh parsley
4 tbs butter
1/4 cup flour
Pour the beer into a stock pot large enough for the brisket to lay flat. Add the seasoning packet and 2 tsp of salt. Watch it foam! Add the brisket and cold water until the brisket is covered. Heat pot on high until just boiling. Cover and reduce heat to a low simmer. While covered, the water should be just barely boiling. Too high of a boil will dry out the meat. Let simmer for 1hour 45 minutes.
In the meantime…
- Peel the carrots and cut into 3″ pieces
- cut the onions and potatoes in half
- quarter the cabbage
- slice the turnip into 1/4 inch slices
After 1hr 45 minutes, add the onions directly into the broth followed by the turnip, carrots, potatoes and then the cabbage on top. Don’t worry about the cabbage not being submerged, it’ll steam. Allow to cook for another hour and then cool. Put into the fridge and let sit overnight.
The next day…
Carefully move the cabbage and vegetables to a bowl with a large slotted spoon. If there is excess fat that has solidified and risen to the top, you can separate and discard. Remove the corned beef and set aside. Strain the remaining broth through cheesecloth or a colander to remove extra seasonings. Add the strained broth and chicken stock to the large pot and heat to a low simmer. While you’re waiting for that…
- Slice the corned beef into 1/4″ thick pieces about 2″ long
- Slice the cabbage and onions into 1/2 inch strips
- Separate stems from the parsley and chop sparingly
In a smaller sauce pan, melt the butter on very low heat and combine flour until smooth to make a simple roux. Once the roux has simmered for 2-3 minutes, whisk two cups of the hot broth into the roux all at once and blend until smooth. Immediately whisk the mixture back into the large pot of broth. Add celery salt and pepper to taste. Continue to simmer and thicken the stew until it coats the back of a spoon.
Reincorporate the corned beef and vegetables a little at a time. You may have more than enough beef and veggies to saturate the broth. If you do, save the excess. It can be heated in a lightly greased skillet for a killer “bubble and squeak” breakfast.
Stir in the chopped parsley last and remove from heat. Allow to stand covered for 10-15 minutes before serving.