COMMENT:
One of the simplest, yet tastiest, of all boiled meat and vegetable
dishes can be attributed to the English. This dish is similar to
corned beef which is found on most St. Patrick's Day tables. The
major difference is you eliminate the cabbage and add a multitude
of fall vegetables. This is a perfect cold weather dish.
INGREDIENTS:
- 1 (5-pound) corned beef, trimmed
- 1 tsp ground allspice
- 1 tsp dried thyme
- 2 tbsps black peppercorns
- 3 bay leaves, crushed
- 3 whole cloves
- 6 cloves of garlic
- 1 large onion, quartered
- 2 stalks celery, sliced
- 3 carrots, peeled and sliced
- 8 tiny new potatoes
- 2 yams, 1-inch cubed
- 16 (1-inch long) carrots, peeled
- 4 turnips, peeled and quartered
METHOD:
Place the trimmed brisket in a large dutch oven with enough water
to cover by 3 inches. If a seasoning pack was included with your
brisket, add the package to the water. Add allspice, thyme, peppercorns,
bay leaves, cloves, garlic, quartered onion, celery and carrots.
Bring to a rolling boil, reduce to a low boil and cook 2 1/2-3 hours
or until brisket is tender at the thickest part. The meat is fully
cooked when the fibers begin to loosen and a fork can be inserted
easily into the meat. Do not rush this process, as a tender brisket
is imperative. Remove the brisket from the pot and place on a large
baking pan. Strain the poaching liquid into a stockpot and discard
the poaching ingredients. Return the poaching liquid to the dutch
oven and add potatoes, yams, carrots and turnips. Bring the stock
to a boil, reduce to simmer and cook until vegetables are tender
to the fork and have absorbed the flavor of the brisket, approximately
20 minutes. When ready to serve, slice the brisket into 1/4-inch
serving pieces across the grain. Transfer the sliced meat to a large
serving platter and surround with the freshly poached vegetables
and a generous serving of the hot poaching liquid. This boiled brisket
is also excellent as a corned beef sandwich served on rye with a
bit of English mustard. |
