Snowed in
Carolyn Blish
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La Belle Cuisine - More Beef Recipes

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New England Boiled Dinner

"The gentle art of gastronomy is a friendly one. It hurdles the language
barrier, makes friends among civilized people, and warms the heart."
~ Samuel Chamberlain

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Old Vermont
Carolyn Blish
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New England Boiled Dinner
The Grass Roots Cookbook
by Jean Anderson, 1992, Doubleday

“Mary Lourie [Mrs. Willard Lourie of Bennington, Vermont] likes to improvise
with New England Boiled Dinner.  Sometimes she makes it with a meaty ham
bone instead of with corned beef brisket, which traditional recipes call for.
Sometimes she will add parsnips or turnips or rutabaga.”

A 6-pound corned beef brisket, trimmed of excess fat
10 cups cold water
12 medium-sized carrots, peeled and cut into 2-inch chunks
16 new potatoes of uniform size, peeled
24 small white onions of uniform size, peeled
1 medium-sized cabbage, cut in 12 slim wedges
(do not remove center core or cabbage wedges will fall apart)
Salt, if necessary
[freshly ground black] pepper
10 small-to-medium-sized beets, scrubbed, boiled in their skins
until fork-tender, then peeled

1.  Place corned beef in a very large heavy kettle, add water and bring to a simmer, skim off as much scum as possible, adjust heat so that water ripples gently, cover kettle and simmer brisket about 45 to 55 minutes per pound
until fork-tender - 4 1/2 to 5 1/2 hours in all.
2.  About 1 1/2 hours before brisket is tender, skim as much fat from kettle liquid as possible. Add carrots, cover and continue simmering; after 1/2 hour add potatoes, cover and simmer 1/2 hour. Add onions, pushing them down into kettle, cover and simmer 10 minutes. Add cabbage wedges, submerging them gently in kettle liquid, cover and simmer 15 to 20 minutes, or until
crisp-tender. Taste kettle liquid for seasoning; add pepper to taste and, if needed, salt.
3.  Remove brisket from kettle, slice thin across the grain and arrange on a heated, large, deep platter. Wreathe with kettle vegetables, lifting them out
with a slotted spoon. Add clusters of beets and serve.

Note:  The beets will take about 1 to 1 1/2 hours to cook, so time them carefully so that they are ready to serve at the same time as the boiled dinner.  Makes 8 to 10 servings.
 

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