Best New England Style Corned Beef Recipes

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.

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.;

HOME-CORNED BEEF BRISKET & CABBAGE, NEW ENGLAND-STYLE

Steps:

• Mix salt and seasonings in a small bowl.
• Spear brisket about 30 times per side with meat fork or metal skewers.
• Rub each side evenly with salt mixture; place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible.
• Place in a pan large enough to hold it (a jelly-roll pan works well), cover with second or similar sized pan, and weight with two bricks or heavy cans of similar weight.
• Refrigerate 5 to 7 days, turning once a day.
• Rinse meat and pat dry.
• Bring brisket to a boil with water to cover by 1/2 to 1 inch in a large soup kettle or stockpot (at least eight quarts), skimming any scum that rises to surface.
• Cover and simmer until skewer inserted in thickest part of briskest slides out with ease, 2 to 3 hours.
• Heat oven to 200 degrees F.
• Transfer meat to a large platter, ladling about 1 cup cooking liquid over it to keep it moist.
• Cover with foil and set in oven.
• Add vegetables from category 1 to kettle (see below) and bring to a boil; cover and simmer until vegetables begin to soften, about 10 minutes.
• Add vegetables from category 2 and bring to a boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
• Meanwhile, remove the meat from oven and cut across the grain into 1/4-inch thick slices.
• Transfer vegetables to meat platter, moisten with additional broth and serve.
• VEGETABLES-CATEGORY 1: Carrots-peeled& halved crosswise; thin end halved lengthwise; Rutabagas-peeled& halved crosswise; each half cut into 6 chunks; White turnips-peeled and quartered; New potatoes-scrubbed and left whole.
• VEGETABLES-CATEGORY 2: Boiling onions-peeled and left whole; Green cabbage-uncored (small head), blemished leaves removed& cut into 6 to 8 wedges; Parsnips-peeled& halved crosswise; thin ends halved lengthwise, thick end quartered lengthwise; Brussel sprouts-blemished leaves removed, stems trimmed and left whole.

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.

NEW ENGLAND-STYLE HOME-CORNED BEEF AND CABBAGE

Steps:

• Why this recipe works:
• The best corned beef recipe was made with beef we cured ourselves. For our home-corned beef recipe, we selected point-cut brisket. We added the vegetables in two batches, based on their cooking times, for the perfect combination of flavors and textures. (
• New England-Style Home-Corned Beef and Cabbage
• Supermarket corned beef borders on inedible. But a simple method for home curing yields rich, meltingly tender corned beef that transforms this workhorse recipe into something special.
• Serves 8 with leftovers
• Leave a bit of fat attached to the brisket for better texture and flavor. A similar size point-cut brisket can be used in this recipe. The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance. Serve this dish with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.
• Ingredients
• CORNED BEEF
• cup kosher salt
• tablespoon cracked black peppercorns
• tablespoon dried thyme
• 4teaspoons ground allspice
• 2teaspoons paprika
• bay leaves, crumbled
• to 5-pound) beef brisket, flat cut, trimmed
• VEGETABLES
• 2pounds carrots, peeled and halved crosswise, thick end halved lengthwise
• 2pounds small red potatoes
• rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
• small head green cabbage (2 pounds), uncored, cut into 8 wedges
• Instructions
• FOR THE CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl.
• Using metal skewer, poke about 30 holes on eachside 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 13 by 9-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.
• FOR THE 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. 7. 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.