New England Boiled Dinner

My first big meal after I got married in 1966 was this recipe; I cooked it many times over the years and I love it as much today as I did then.

 

4-5 pound corned brisket of beef

Cold water

1 teaspoon dried basil

½ teaspoon dried thyme

1 bay leaf

8 carrots, peeled

8 potatoes, peeled

2 onions, peeled and cut into quarters

1 small head green cabbage, cut into quarters

Cover the beef with cold water and let stand for 30 minutes to draw out the

excess salt. Remove beef and discard the water.  Place the beef in a large pot

and cover with fresh cold water.  Add the basil, thyme, and bay leaf.  Bring to a

boil and reduce the heat to a simmer.  Skim the fat from the surface as necessary.*  

 

Cook gently for 3-4 hours until
the beef is fork-tender.

About 30 minutes before serving, add all the vegetables, except the cabbage.  

Add the cabbage 15 minutes before serving.  Turn up the heat when adding

the vegetables so that the broth is boiling.  Turn down the heat to a simmer once broth boil 

 

To serve, place the beef on a large platter and surround with

the vegetables.

 

 Traditional accompaniments to a boiled dinner are pickled  beets, mustard pickles and corn bread.