Beef Veal: New England Boiled 03 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> New England Boiled 03


	New England Boiled 03

		New England Boiled Dinner Seasoning Mix 1 2 tsp. salt 1 tsp. white pepper 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. black pepper 1/2 tsp. ground mace 1/4 tsp. ground nutmeg Seasoning Mix 2 12 black peppercorns 6 allspice berries 4 cloves 4 small bay leaves 1 tsp. dried dill weed 1 tsp. mustard seed 1/4 tsp. ground nutmeg 3-lb corned beef brisket, trimmed of visible fat 1 medium green cabbage, cut into 6 wedges 3 cups rutabagas or turnip (about 1 or 2 large) 6 large carrots, cut in half crosswise and then lengthwise 8 cups beef stock 1 cup chopped onions 6 unpeeled garlic cloves 18 small new potatoes 2 small onions, cut into 8 wedges each 4 1/2 cups bite-size pieced peeled parsnips Thoroughly combine the ingredients for Seasoning Mix 1 in a small bowl. Makes 2 tbsp. plus 1/4 tsp. Sprinkle the seasoning mix all over the brisket, and rub it in well with your hands. Place the beef in a bowl and refrigerate overnight. Remove the brisket from the refrigerator and let it come to room temperature. Thoroughly combine the ingredients from Seasoning Mix 2 in a small bowl. Bring the stock to a boil in a large heavy pot over high heat. Add all of Seasoning Mix 2, the chopped onions, and the brisket. Bring the stock back to a boil, reduce the heat to low and cover. Simmer, turning the meat once or twice, until the brisket is tender but not falling apart, about 2 to 2 1/2 hours. Add the garlic and potatoes and return to a boil. Cover the pot, reduce the heat to low, and simmer 10 minutes. Turn the heat up to high and add the cabbage, pushing it under the meat. Bring back to a boil, reduce heat to low, cover the pot, and simmer 10 minutes. Turn the heat to high, add all the remaining vegetables, and push them under the meat. Bring to a boil, reduce the heat to low, cover the pot, and simmer 5 minutes. Turn off heat and let pot sit, covered, another 5 minutes. Serve immediately, with mustard or horseradish. Serves 4 to 6