New England Boiled Dinner Corned Beef
From cooking light, jan/feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Steps
Place beef in a large dutch oven.
Add black peppercorns , mustard seeds , cloves , allspice , and bay leaves.
Cover with water to 2 inches above beef.
Bring to a boil.
Reduce heat.
Partially cover , and simmer 2 hours or until beef is tender.
Remove beef from pan.
Strain cooking liquid through a sieve over a large bowl , reserving cooking liquid.
Discard solids.
Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls.
Pour reserved cooking liquid into bags.
Stand 10 minutes.
Seal bags.
Carefully snip off 1 bottom corner of 1 bag.
Drain liquid into pan , stopping before fat layer reahces the opening.
Discard fat.
Repeat procedure with remaining bag.
Add beef , carrot , rutabaga , parsnips , onions and potatoes to pan.
Bring to a boil over high heat.
Reduce heat , and simmer 5 minutes.
Arrange cabbage on top.
Cover , reduce heat , and simmer 15 minutes or until cabbage is tender.
Remove beef from pan , and cut across grain into 16 slices.
Strain veget.
Ingredients
corned beef brisket, black peppercorns, mustard seeds, whole cloves, whole allspice, bay leaves, carrots, rutabagas, parsnips, frozen pearl onions, red potatoes, green cabbage