Corned Beef Boiled Dinner

On the occasion of this example, corned brisket of beef was cooked earlier and served with cabbage, which is now gone.  We're going to use the remains of the meat (most of it), the cooking liquid, and several kinds of fresh vegetables to make "boiled dinner".

Boiled corned beef brisket

First heat the juice with leftover meat, briefly, so as to capture any gravy or spices that might be clinging to the corned beef.  After warming the meat, take it out and set it aside.

Meanwhile, clean and partially peel assorted potatoes, put them in a microwave oven in a covered 2-quart container (such as the 2-quart Pyrex measuring cup with red lid) with about a cup of water and cook for 10 minutes. Leave covered until they are needed.

Prepare fresh brussels sprouts by removing unattractive outer leaves. Make a cross-cut on each stem end.

Brussels sprouts simmering in corned beef cooking liquid

Simmer the sprouts for a few minutes in the corned beef juices, being careful to remove them while the color is still green. The interior of the sprouts may still be a bit firm, but they will continue to cook in the bowl due to residual heat.

Now drain the potatoes and distribute them in the simmering corned beef liquid.  If some of the potatoes are underdone put them in first and let them soften before adding the rest.

We had on hand a package of fresh shelled English peas and a microwave-in-the-bag package of french green beans.  We cooked the peas in a microwave steamer and the green beans in the bag.

We also had the outer leaves of a cabbage, which we washed and cut into strips.  All this went into the pot, and simmered until the cabbage softened.

Vegetables for corned beef boiled dinner

Finally, brussels sprouts and sliced corned beef were distributed over the top and all heated together with the lid on for a few minutes.  Some small peppers were added for color.

Serve in bowls.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Corned beef boiled dinner

This recipe is #77 in the Baker's Dozen Challenge Countdown

Boiled Corned Beef

Pretty simple!  It comes with a packet of seasonings, and easy directions which are accurate, as it turns out.

Cook corned brisket of beef according to directions on the package.  Cover with water, bring to a boil, then simmer for 2 to 3 hours.  Adding the packet of spices is up to you - I always do.  You can individualize by using other spices instead, or by adding more of something than the amount provided.

When the meat is fork tender,  remove it, cool, and put away.  Before serving slice it against the grain.  If you want thin slices, be careful not to overcook, or it will fall apart as you slice it!

Boiled corned brisket of beef

The liquid, seasoned and salty already, is the start for "New England boiled dinner".  It will flavor all the vegetables cooked in it.

Corned beef is great in boiled dinner, salad with cold cuts, and reuben sandwiches.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).