Aunt Val’s New England Corned-Beef Dinner
This classic recipe for New England Corned Beef Dinner is a St. Patrick’s Day favorite. The extra-flavorful broth gives the meat a richer, clearer flavor.
Aunt Val’s Corned Beef Dinner
Photo Credit : Michael PiazzaThis classic recipe for New England Corned Beef Dinner from Yankee “Best Cook” Valencia Menard is a St. Patrick’s Day favorite. The extra-flavorful broth gives the meat a richer, clearer flavor.
Note: This recipe feeds a crowd, with about 12 servings, but can be easily reduced. Simply use the same seasonings, a smaller piece of meat, and fewer vegetables.
Yield:
12 servingsFor the beef:
Ingredients
7 – 8 pounds corned-beef brisket (one large or two smaller briskets)
1 large onion, roughly chopped
6 large garlic cloves, smashed
6 whole peppercorns
1 bay leaf
1/2 teaspoon dried rosemary
2 sprigs fresh parsley
1 celery rib, roughly chopped
1 carrot, roughly chopped
Garnishes: mustard, horseradish
Instructions
Put beef in a large Dutch oven or stockpot and cover with water by 2 inches. Add onion, garlic, herbs, celery, and carrot. Turn heat to high and bring water to a boil; then reduce heat to low and simmer until meat is fork-tender, 4-1/2 to 5 hours, depending on thickness.
Remove beef to a large heated platter, cover with foil, and keep warm in a low oven.
For the vegetables:
Ingredients
14 “new” potatoes or 16 fingerling potatoes, unpeeled
14 large carrots, peeled
10 turnips, peeled
2 large heads green cabbage, quartered
Instructions
Strain liquid from pot to remove solids; then return liquid to pot and add potatoes, carrots, turnips, and cabbage.
Bring to a boil over high heat; then reduce heat to low and simmer, covered, until vegetables are tender, 40 to 50 minutes. Drain vegetables.
Slice meat against the grain into 1/4-inch-thick pieces; then arrange drained vegetables around it. Pass the mustard and horseradish.
