New England Corned Beef & Cabbage Dinner
I was born and raised in Boston. I am not Irish but on Saint Patrick's Day, everyone is Irish whether you are or not! We grew up having a corned beef dinner with cabbage, potatoes, carrots, turnips and beets. It was a must. We always went to the Saint Paddy's Day parade and nearly froze to death. The next day Mom would take all the leftovers, combine them and make corned beef hash. It's the best!
- 3-4 lb flat red corned beef
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp marjoram
- 1 tsp dill
- 1/2 tsp black pepper
- 2 bay leaves
- 6 cloves whole fresh garlic, peeled
- 6 whole onions, peeled
- 1 large round turnip, peeled and cut into large chunks
- 2 lb carrots, peeled and cut diagonally in large chunks
- 5 lb white round potatoes, peeled
- 1 large head cabbage, cored and quartered,
- Put corned beef in a large pot of water. Add the spice pack that comes with it.
- Add thyme, rosemary, marjoram, dill, black pepper, and bay leaves.
- Add the onions and garlic.
- Let this boil for 1 hour, then add the turnip. Cook for two hours.
- Take out the turnip, put into a saucepan with 1 stick of butter and mash. Set this in a warm 175 degrees F oven until the rest of your dinner is cooked.
- Put the carrots in the pot water. Take out the corned beef after three hours. Let it cool. Then slice, using an electric knife if you have one.
- Take out carrots when slightly tender. Put in oven proof dish. Put in oven.
- Add potatoes until fork tender. Remove and add to the cabbage. When done remove.
- Using a nice large ceramic serving bowl, place potatoes on one side, carrots, turnip, and cabbage on the other. Lay the corned beef slices across the middle. In a side dish put a serving of pickled beets. This makes a perfect presentation. Serve with apple cider, brown spicy mustard and horseradish if you like.
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