Chris was in the mood.
Get your minds out of the gutter.
He was in the mood for New England Boiled Dinner.
That’s all I’ve got to say about that.
Ya’ll, this dish is so easy.
Except for all of the peeling of vegetables.
That’s kind of a pain.
But what is better than a one pot dish?
And this is the epitome of comfort food.
Especially on a FREEZING cold November day.
Three days ago is was 80 degrees!
Welcome to North Carolina.
It was 40 degrees today.
Cold, windy, and rainy.
So I made New England Boiled Dinner.
You want to start with meat that is already corned beef.
Otherwise you will have to buy a brisket and brine it for about 10 days.
Ain’t nobody got time for that!
Except maybe Alton Brown.
But not me.
And, like I said, Chris was in the mood today.
For New England Boiled Dinner, sillies.
So you basically throw the corned beef in a big pot, cover with water, add some peppercorns, bay leaves and cloves and boil it for 3 hours.
Then you add your vegetables and boil it for another half hour or so.
New England Boiled Dinner
Adapted from Yankee Magazine
4 lbs. corned beef
6 carrots, peeled and cut into about 1 1/2 inch pieces
5 potatoes, peeled and cut into about 1 1/2 inch pieces
2 turnips, peeled and cut into about 1 1/2 inch pieces
2 onions, peeled and cut into about 1 1/2 inch pieces
1/2 head of cabbage, cut into wedges — about 1/2 in thick
2 bay leaves
10 whole cloves
Put corned beef into a large stock pot and cover with water at least 6 inches above meat. Heat on high and before it boils there will be some weird foamy stuff that rises to the top — skim that off. Bring to a boil, add bay leaves, cloves and peppercorns. Boil for 3 hours. Add carrots, potatoes, turnips, onions, and cabbage and boil until vegetables are done — about 20 – 30 minutes.