The Traditional New England Boiled Dinner - Corned Beef and Cabbage.
Corned Beef. You have seen these packages of meat in brine at the local grocery store.
Being from Nova Scotia, it can only mean one thing, a boiled dinner. And the next day a corned beef hash.
Many think that this dish originated in Ireland, but it is actually an American dish, with influences from the Irish/American/Jewish community.
Combining brisket with potatoes, cabbage, turnip and carrots, this meal originated in the Manhattan Ghetto’s.
Today, this meal is enjoyed all over North America with New England claiming it as their own.
The beef is cured in a salty brine and pickling spices. To avoid a super salty meal, something that has turned many people off of this dish, I’ll show you how to have tender beef and a broth you can enjoy with your meal.
You can watch the video here
- 3 pounds of corned beef.
- 4 medium carrots
- 2 pounds of potatoes
- 1 small turnip
- 2 diced onions
- 1 head of cabbage cut in quarters
- Your water should be at 90C. Just under a boil.
- Simmer your brisket for 30 minutes to remove salt brine.
- Change water and then cover brisket by about 1 inch and simmer again for 3 hours.
- After 3 hours add your carrots, potatoes, and turnip for an additional hour.
- After 20 minutes have passed add the cabbage and Onions.
The other meal.
The other part of this dish if there is anything left is a hash for breakfast. Chop all your veg, and corned beef into ½ Inch bits, and fry until you get a crust on the potatoes and beef. Constantly moving around in the pan to prevent burning.