well cool weather that everyone else is having but where I am in South Florida.
All this talk about cold weather, soups and comfort food I decided to do a New England boiled dinner.
No recipe but here is my method:
about a five pound corned beef brisket, remove from packaging, rinse and pat dry. Usually when buying a piece of corned beef inside will be a packet of pickling spices. Along with the supplied spices I also added about a tsp of fresh thyme and about a tblsp of fresh ground pepper. Rub the spice mixture into the piece of meat. Line with foil an oven proof pot, I use a french over baker with a lid. place the desired amount of sliced onions, carrots, and celery around the meat. I put about a half a cup of water or chicken broth, use low sodium because the meat tends to be a bit salty. Fold the foil over to seal it, put the lid on and pop it into a 300 degree oven for about 5 hours.
When the meat is finished cooking, peel a few potatoes, wedge up some cabbage and add that to a pan with half chicken stock half water and several grinds of fresh black pepper.
Make sure you have some cornbread or cheesy biscuits to serve with the dish. And make a sauce of horseradish and sourcream for the meat.
This is a husband fav, and says I don't make it enough.
3 comments:
Yum. I remember when mom used to make this. It was always my favorite.
Pix??? Sounds great!
jeff I know I didnot take any pix - cause like me this dish didn't photograph well.
moon that is exactly what I think when I make this meal, momma's was always so tender and tasty.
Post a Comment