Home Corned Beef Brisket Cabbage New England Style Recipes
NEW ENGLAND-STYLE HOME-CORNED BEEF AND CABBAGE RECIPE
Provided by markomni
Number Of Ingredients 13
Steps:
- CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl. Using metal skewer, poke about 30 holes on each side of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13x9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours. Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm. VEGETABLES: Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes. Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes. Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.
NEW ENGLAND STYLE BOILED CORNED BEEF & CABBAGE DINNER
From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket
Provided by Gillian Spence
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place corned beef in uncovered Dutch oven, with spices up.
- Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
- Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.
Nutrition Facts : Calories 797.6, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2659.2, Carbohydrate 53.5, Fiber 10.6, Sugar 12.3, Protein 48.1
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