In this video, Betty demonstrates how to make a New England Boiled Dinner. This is similar to the dish from bettyskitchen last year for St. Patrick's Day (Corned Beef and Cabbage), but it also contains potatoes, carrots, and onions.
Corned beef brisket
3 Pound (2.5-3)
1 1⁄2 Tablespoon (packet of seasoning, if it comes with your corned beef brisket (If your corned beef brisket does not come with seasonings, add spices you like, such as thyme, red pepper flakes, ground mustard, and black pepper—or omit this step) (Optional)
6 Cup (96 tbs) (just enough to cover the meat)
2 , mince
1 Teaspoon (or to taste)
8 Small, unpeeled
4 Medium, peeled and quartered
4 Small, peeled and halved (or 2 medium onions, quartered)
1 Medium, cut into 8 wedges (You may remove the core or leave it)
1. In a Dutch oven or large pot, place corned beef brisket along with the seasoning. Rub the seasoning on meat.
2. Pour water to just barely cover the brisket and add garlic cloves, and bay leaves in it. Place the pot on medium to high heat and bring it to a boil.
3. Cover the pot, reduce the flame of oven to low, and simmer for about 2 hours or until meat reaches a temperature of about 160 degree F when measured with thermometer.
4. Add potatoes, carrots, and onion. Cover, and cook for 10 minutes, or until the potatoes are partially cooked, but slightly firm.
5. Taste and season with salt and then add cabbage wedges. Cover, and cook for an additional 10-15 minutes or until done. Remove the bay leaves and discard.
6. Arrange beef and vegetable on a large platter and serve immediately.
If you are in a mood to celebrate St. Patrick's Day, I am sure, you must be hunting some recipes for the day. Watch this video here for a complete dinner recipe prepared by using an array of veggies and beef. This dish is simply superb. Try it for sure!