You're in Luck: New England Boiled Dinner

The "New England Boil Dinner" is a common phrase that I've pondered on local menus and grocery store flyers since I moved to Maine.  Frankly the name didn't have me clamoring to order up a heaping plate full of the mystery morsels that are never fully described because everyone here seems to know what it is.  The description alone conjures up quite a disturbing image for me; I can only envision a plate of grayish, overcooked and unidentifiable lumps of bland food-stuff.  So what pray tell is a New England Boiled Dinner?

After consulting my copy of "Cooking Down East," Majorie Standish's beloved and quintessential Maine cookery bible, I've come to learn that a boiled dinner is slow cooked corned beef with hearty helpings of onions, cabbage and root vegetables or basically, what I have traditionally made to celebrate St. Patrick's Day. 

More precisely, the beef is not boiled but simmered slowly and gently until tender.  Boiling the meat will make it dry and stringy, so proceed with caution if cooking on a stove top to ensure that the pot sustains a constant simmer.  Using a slow-cooker is an easier way to maintain temperature control.  Vegetables should be added to the pot at the end of the cooking cycle to impart a fresh tasting broth.

Ingredients

5-6 pound corned beef brisket

Cold water

Thyme: one sprig fresh or 2 teaspoons dried

1 large onion in thick slices

1/2 teaspoon black peppercorns
1 bay leaf

8 whole cloves
2-3 carrots, peeled & cut into large pieces
10 red skin mini potatoes, halved or quartered
2 onions, peeled and cut into quarters
1 small head green cabbage, cut into quarters

Directions

Cover the beef with cold water and let stand for 30 minutes to draw out the excess salt. Remove beef and discard the water. Place the beef in a large pot and cover with fresh cold water. Add the thyme, peppercorns, bay leaf, cloves and one quartered onion. Bring to a boil and reduce the heat to a simmer. Skim the fat from the surface as necessary. Simmer gently with lid on pot for 3-4 hours until the beef is fork-tender.

About 30 minutes before serving, add all the vegetables, except the cabbage.  Add the cabbage 15 minutes before serving. Turn up the heat when adding the vegetables so that the broth is boiling. Turn down the heat to a simmer once broth boils.

Slice the beef and serve with vegetables and broth.

Traditional accompaniments to a boiled dinner are pickled beets, mustard and pickles.

Enjoy!