New England Corned Beef and Cabbage Dinner
Ingredients
| 4 to 5 lb corned beef brisket | ||
| 1 clove garlic | ||
| 2 whole cloves | ||
| 10 whole black peppercorns | ||
| 2 bay leaves | ||
| 8 medium carrots, peeled | ||
| 8 medium potatoes, peeled | ||
| 8 medium yellow onions peeled | ||
| 1 medium head cabbage, cut into 8 wedges( leaving root in tack) | ||
| 2 tbs butter | ||
| Chopped parsley | ||
| For the Mustard Sauce: | ||
| 1/2 cup mayonnaise | ||
| 1 tsp chopped onion | ||
| 1/2 cup whole grain mustard |
This is classic New England comfort food. Tender corn beef along with cabbage and potatoes. Perfect dish for St. Patrick’s Day.
Directions:
- Wipe corned beef with damp paper towels. Place in a large stockpot and cover with cold water.
- Add garlic, cloves, black peppercorns, and bay leaves.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Skim surface, then simmer, covered for 3 to 4 hours, or until meat is fork-tender.
- Add carrots, potatoes, and onions during the last 25 minutes.
- Add cabbage during the last 20 minutes.
- Cook until vegetables are tender.
- To serve; Slice corned beef thinly across the grain. Arrange on one side of a serving platter.
- Place cabbage wedges, potatoes, and carrots artfully beside the meat.
- Brush the vegetables with melted butter and garnish with parsley.
- Serve mustard sauce on the side.
Mustard Sauce:
- Combine all ingredients and mix well.
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