New England Boiled Dinner Corned Beef

Description

From cooking light, jan/feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.

Ingredients

• Corned Beef Brisket
• Black Peppercorns
• Mustard Seeds
• Whole Cloves
• Whole Allspice
• Bay Leaves
• Carrots
• Rutabagas
• Parsnips
• Frozen Pearl Onions
• Red Potatoes
• Green Cabbage

Instructions

1. Place beef in a large dutch oven
2. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves
3. Cover with water to 2 inches above beef
4. Bring to a boil
5. Reduce heat
6. Partially cover, and simmer 2 hours or until beef is tender
7. Remove beef from pan
8. Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid
9. Discard solids
10. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls
11. Pour reserved cooking liquid into bags
12. Stand 10 minutes
13. Seal bags
14. Carefully snip off 1 bottom corner of 1 bag
15. Drain liquid into pan, stopping before fat layer reahces the opening
16. Discard fat
17. Repeat procedure with remaining bag
18. Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan
19. Bring to a boil over high heat
20. Reduce heat, and simmer 5 minutes
21. Arrange cabbage on top
22. Cover, reduce heat, and simmer 15 minutes or until cabbage is tender
23. Remove beef from pan, and cut across grain into 16 slices
24. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid
25. Place 1 cabbage wedge, 1 1 / 2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls
26. Pour 1 / 2 cup reserved cooking liquid over each serving
27. Reserve remaining cooking liquid for another use