Home Corned Beef Brisket Cabbage New England Style Recipes

NEW ENGLAND STYLE CORNED BEEF

Steps:

• Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;

NEW ENGLAND STYLE BOILED CORNED BEEF & CABBAGE DINNER

Steps:

• Place corned beef in uncovered Dutch oven, with spices up.
• Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
• Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.

HOME-CURED BRISKET (CORNED BEEF)

Steps:

• Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
• Mix all other ingredients together in a bowl or 2 cup measuring cup.
• Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
• Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
• Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
• Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
• This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.

NEW ENGLAND-STYLE HOME-CORNED BEEF AND CABBAGE RECIPE

Steps:

• CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl. Using metal skewer, poke about 30 holes on each side of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13x9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours. Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm. VEGETABLES: Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes. Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes. Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.