New England Boiled Dinner

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Chris was in the mood.

 

 


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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.

 

 

Any-hoo —

 

 

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.

 

 

Seriously.

 

 

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.

 

 

Grody.

 

 

So I made New England Boiled Dinner.

 

 

You want to start with meat that is already corned beef.

 

 

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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.

 

 

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Then you add your vegetables and boil it for another half hour or so.

 

 

That’s it.

 

 

So easy.

 

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New England Boiled Dinner

Adapted from Yankee Magazine

Ingredients:

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

15 peppercorns

 

Instructions:

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.

 

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