Corned beef goes on sale in the markets this time of year because in New England corned beef and cabbage is traditional St. Patrick’s Day fare. This resulted when Boston Irish adopted the traditional New England boiled dinner to celebrate the saint--and their heritage. In Ireland, folks don’t know a thing about this tradition. They’re more likely to eat stew or bangers and mash on March 17. Whether you’re Irish or not, a sale on corned beef provides a great excuse for an easy and delicious New England boiled dinner. While the meat is simmering, you are free to do other things around the house or garden. New Englanders traditionally use the gray corned beef, which is cured without sodium nitrate. If the corned beef you buy comes with a spice packet, you can use it in place of the spices listed in this recipe:
New England boiled dinner
2 - to 3-pound gray corned beef brisket
6 peppercorns
6 coriander seeds
½ teaspoon thyme or dill
½ teaspoon celery flakes
1 bay leaf
1 small head of cabbage, quartered
4 large carrots, peeled
4 medium potatoes, peeled
Rinse corned beef. Place in a large pot, fat side up, along with herbs and spices. Cover with water. Bring to a boil; then reduce to a simmer. After about 15 minutes, skim any scum. Cover and cook on low heat for about three hours. Then add potatoes, carrots and cabbage. Boil on low for another 30 minutes or until the vegetables are just tender. Serves four.
