Thursday, April 30, 2009

New England Boiled Dinner

That's wear, not dirt. New England style: Use it up, wear it out...

This dish is also known as Corned Beef 'n Cabbage. The day after this supper you always have Red Flannel Hash, which is made from the leftovers. Always. Just as New England is a traditional place, so are its people traditional, no matter where they go. 

My mother made this dish for us in Marin County, California, when we were growing up. No matter where we were, we never stopped being New Englanders.

3 lb. corned beef
1 tsp. peppercorn or 1/4 tsp. pepper
6 whole cloves
1 bay leaf
6 potatoes, peeled and quartered
6 carrots, halved lengthwise
1 med. head cabbage, cut into 6 wedges

In large saucepan, cover corned beef with water. Add peppercorns, cloves, and bay leaf. Cover; simmer 3 to 3 1/2 hours or until tender. Add potatoes and carrots. Cover; simmer 15 minutes longer. Add cabbage and cook an additional 15 minutes or until vegetables are tender. Remove bay leaf. Cut meat into pieces. Serve with cooking liquid and vegetables. 6 to 8 servings.

This version comes from I don't believe my mother ever wrote hers down.

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