Let's Make Corned Beef & Cabbage New England Boiled Dinner!
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- Опубликовано: 16 мар 2023
- Nothing is more traditional around New England, and especially for Saint Patrick's feast day than a hearty New England Boiled Dinner with Corned Beef & Cabbage! If you've never tried this delicious dish, print up the recipe below, call your friends over for dinner, and crack open some Guinness Stout and Irish soda bread, too!
RECIPE:
Corned beef comes in two types; red and gray, and in two cuts; point and flat, and are all from the brisket, and all are cooked the same way.
Use a very large vessel that will allow meat, cabbage, potatoes, onions, and carrots to be completely immersed, with at least three inches above the water level. Stainless steel is greatly preferred over aluminum when cooking salt cured meats, as aluminum will oxidize. Over large, empty pot, slice bag open and empty contents, reserving all liquids, then rinse bag with cold water into cooking pot. Look for package of spices that may be packaged with beef and either toss out or use, depending on preferences.
For each brisket:
1 large 3” onion, studded with 12 whole cloves.
3 ribs celery, whole
2 Tbs. dried or two sprigs fresh parsley
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, split
1-1/2 tsp. pickling spice, or use packaged spices that came with beef.
2 tsp. capers
2 bay leaves
1 bunch carrots, peeled and halved
1 whole green cabbage, quartered
8 white whole new or red potatoes, traditionally with skins on (never use Idaho, Russet, or any starchy potato; they dissolve and become mushy)
4-6 yellow onions
DIRECTIONS:
Place corned beef with package juices rinsed from bag into large, deep pot. Toss in bagged spices in cheesecloth, add celery, and garnished onion. Cover beef with cold water and bring to boil; then, remove foam if desired from top with slotted spoon. Reduce to simmer and cook, covered, for one hour per pound. Meat is done when a 2 tine fork slides fully in and out easily. Place beef in a covered baking dish in a 250° F oven with some liquid.
Add vegetable and increase heat until it returns to a simmer. Allow about 1-1/2 hours for cabbage, and about 25 to 30 minutes for other vegetables.
Keep aside sufficient stock to reheat any leftovers, or for soup.
Allow to rest for another five minutes before slicing diagonally across grain.
Serve with beets, cider vinegar Irish soda bread and some Guinness Stout and have a nice Saint Patrick's day!
HINT: Strained with cheesecloth and defatted, the stock is especially good for Polish cabbage, mushroom, and other soups. 
Хобби
We always do corned beef with cabbage, and new potatoes, along with sides of peas and cornbread, for New Year's day. We use flat cuts, because leftovers slice great for sandwiches. Using your own spices is never a bad idea. The clove and onion tip is great!
I'm Italian, and we had a Deli for 27 years, and on St. Patrick's day we cooked about a hundred pounds for lunch those days. My wife and I have it a few times a year, so good can't wait to enjoy it only once a year. Great job ! Love to see someone who loves to cook. God Bless and regards to the family.
You are afflicted with "Jimmy Stewart Syndrome", according to Mickey Rooney. He attended the Dean Martin roast of Jimmy Stewart. He said that "Jimmy Stewart had a terrible affliction; he was part Irish and part Scots. The Irish part wanted to get really drunk, but the Scots part wasn't willing to pay for it."
These cooking videos you are doing are great. I love all these traditional recipes.
I’m English, Irish, and Dutch from Upstate New York. My mom would use beef shank instead of corned beef and red potatoes. 👍
From one Irish American to another, I raise my glass. Happy St. Patrick's Day !
Remind me not to watch these while hungry!
God Bless!
This Puerto Rican celebrates with my Irish brothers & sisters on this special day. Great recipe. 🍀Thank you and Happy St. Patrick's Day🍀
...I love it, my friend...my paternal great grandfather came to the US in or around 1844...by 1876 he was on the board of Education of Fort Lee, NJ and owned a general store...not bad for an immigrant in the days when the Irish were generally despised. My maternal grandmother was born in Kinnegad, Westmeath in the mid 1880s...mom & dad were always proud of their Irish ancestry
My paternal grand father's arrived about 20 years after yours did and settled in Ohio
Man, I was looking for a good cooking video and when I saw YOU had one I knew this was the right one haha. Love the channel. Thanks!!
This is my third try! Yum!
First one washed the beef before putting it in a crackpot!
The second one left out the carrots AND put the potatoes & cabbage in a foil packet on top of the meat in a crackpot. No onions & No carrots! I know who's recipe I'll follow (no crackpot for an old recipe like this)!
When my kids were little I made a boiled dinner but always used ham. (they hated it & I think it was the cabbage) I never Thought of corned beef & cabbage as a boiled dinner. I don't really care for corned beef but This recipe Looks Great! (I wonder why you don't seer the beef first?)
You Sir are a true renaissance man and I enjoy all your presentations.I’m work my way through your previous presentations.I started watching to educate myself on reloading and found an amazing amount of knowledge on all aspects of shooting and hunting.Once again thank you very much for sharing your knowledge and now I can add you too my culinary knowledge. Brian Levin British Columbia Canada
Thank you, Brian. You're blessed to be in such beautiful country!
Exactly the recipe I was looking for!! Thank you!!
Thanks, Wayne. Really nice food.
Like yourself, I did it all in one pot. Steamed some dry cured bacon, then set it aside. In with potatoes and finely chopped cabbage, until cooked. Then, mashed the potatoes with the cabbage (called colcannon mash) butter milk etc. Served with a parsley sauce. Washed down with a pint of Guinness.😊
Chef John
Ireland
Thank you Chef! I love colcannon!
Yes, more recipes!
Happy St. Patrick’s Day. Thanks for the recipe
Just wanted to share, I purchased some of the same Mineral Spirits, and Mineral Oil for my firearm maintenance. I have used so many different ones, and I have to say this combination does a fine job, and as you said , much lower cost. I go easy with the oil and cleaning is easier if you don't over oil it. Thanks again for the tip, I know it was an old video, but it will be always relevant.
A meal fit for a King.
looks so delicious!
Awesome looking forward to next year
Nice video! Made my mouth water.
Gunblue, you been sharing some great videos lately of a wonderful life. Cheers my friend and thanks for allowing us the pleasure to follow you.
I watch all your videos...I'm very much into precision rifles, but enjoy all your content. Keep these cooking videos coming! I absolutely love them! Well done as always! I can't wait to see more!
I have always wanted to make this at home. Never done myself. Watched and followed your instructions to the letter and I can't believe how well this worked for me.....thank you for perfect direction.
This is such a relief to see a video on how to cook a great corn beef,...other then BBQ,...Texas style.
I do mine a little bit different,...I do not utilize the juice in the bag,...and I soak my brisket in water, changing the water several times, to get some of the salt back out, of the brisket. I'm on a low sodium diet. There's plent of salt for taste in the brisket after soaking.
I then simmer in water with picking spices, and and the potatoes and veggies when I get the brisket fork tender.
Great video,...thanks for sharing.
Love the cooking videos
I'm with you Sir. One of my favorite meals.. I make buttermilk corn bread with mine...
One of my favorite meals but you forgot to mention the horseradish! ; ) I don't think I've ever eaten CB&C without it.
Started curing my own corned beef a few years back in a curing brine solution with some pickling spice. You can also rub it in pepper and smoke it, and you have pastrami. Wonderful stuff if you do it yourself and not too difficult!
Mmmmmmm.GOD BLESS.
Love your videos. Have learned a lot. Think you are a better cook than a gunsmith
Thanks, great video
Look xss so very yummy ill cefinately be making this thanks for sharing g god bless
I enjoy cooking them in my smoker for something different. Enjoy your videos
Happy Saint Patricks Day to you Captain.
Yummy meal all lovethis meal..
I thank you sir.
Reminds me of Durgin Park's Corned Beef in Bean Town back in the day. Their simple Prime Rib Au Jus was to die for also.
I loved that place. My southern family went there on a family vacation in the mid 1970s. We ate well and enjoyed the experience, though it was strange. I came up to Boston for college and would sometimes go to Durgin P by myself because it was fun sitting with random people eating good plain food. Unfortunately in later years the quality went down and the old school waitresses were gone too. I’m afraid it’s something like a TGIFridays now.
Sadly, it is closed now. Their original cookbook is actually a fun read, and great simple fare recipes. Good insight into the turn of a century or two's worth of traditional and typical New England dishes. Famous for their baked beans, hence the term Bean Town was coined. The waitresses were bizarre schtick back in the day.@@elizamccroskey1708
Love it! I'm getting some Guinness for the meal too! thanks for sharing!
i just picked up cloves last weekend they were expensive 10 bucks for a little jar. Thank you for sharing looks great and i bet taste better!
Excellent ☘☘☘
Aye chef.
GunBlue490, you've made a delicious meal! I enjoyed my corned beef and cabbage with a friend yesterday at a local restaurant and thoroughly enjoyed it. Your meal looked even better though! Thanks for the recipe.
Im a Southerner and also Scottish, Welsh and Irish. Many miles apart but we are same heritage.
My husband and I were just hunting for a good boiled dinner recipe on here and we both saw your video and went “this is it! He’s from New England! He knows!” 😂👏🏻 you have two new fans from up Maine 👍🏻
I like the cooking videos too .
Awesome. The gun guru is also a gun cook! A white sauce(or cheese sauce) with mustard would work well with this recipe.
Have a blessed St Patrick's day from an Aussie of Irish / Scottish descent.
Looks like a great feed mate.
T'was a great feast Mate!
America's Dad
...when my wife was alive I loved making corned beef & cabbage...
Nice! Full disclosure - we had ours Thursday ... 😎
How did I miss your cooking video? Always enjoy your show sir.
God Bless
Love this. You’re a mut like me. Scotch/Irish/Scandinavian mut haha. God bless.
I Made your baked bean recipe and they came out perfect.
I am making that now
Sir you are a man of many talent's, thank you for your time.
Enjoy!
@@GunBlue490 I'm making it today as a matter of fact.
My Grandmother on my Father's side is Irish. Bless her.
Happy Saint Patricks Day.
Old man from Arkansas, triple duce
Was looking for corned beef and found yours (after a lot of nonrelavent content), prefer it baked(stronger flavor) but now have more content from one of my favorite utuber
St Patric sure ate good.
Almost like here in Bavaria, well done 👍
Just like everything else you share.... Well done and we'll presented... Except.... Now I am more hungry than when I stated watching.... God Bless
EBW USN Ret
I do corned venison (use the neck meat) . I do 2 batches in the crock pots. 1. with brussels sprouts and 2. with cabbage for the Brussels sprouts haters. 4 good hours in the crockpot and turns out awesome.
Down here in Texas, New England boiled dinner sounds funny. However the meal you prepared looks delicious!
Greetings from. Ireland hope. We. Have. Victory today. In the. Rugby. Grand slam That’s a great. Dish
Lucky for you, Oz 🇦🇺 isn't there.
The surname "Richards" is Celtic, Welsh or Cornish, according to my research. It seems to sound English to most American ears but it has Germanic or Norman French roots. My maternal grandmother was French-Irish Catholic and would refer to corned beef and cabbage as a boiled dinner as well. I love dijon mustard on my corned beef. My grandmother would serve this meal with hot dinner rolls and butter. If you don't have Guiness, a frosty glass or mug of Miller Genuine Draft beer on tap or from cans will do.
There is a third cut of corned beef, and that is a corned beef round, which I prefer.
I use my crock pot. Corned beef is the best.
I put mine in stout with carrots and onions and potatoes
I pour a beer in my simmering liquid too
Im just south of Boston and I couldn't find the gray anywhere this year. I prefer that over the red
What time should I be there? Looks SO good.
Have a happy St Patrick's day
Yes im Irish on my Dada mom from chgo
Ill. I do thisevery w my 3 kids a 10 grandkids
Did that as a kid w my parents every st.patricks day
Happy st paddy’s day from nantucket
I made a boiled dinner last night. I cook the vegetables in the same pot as the meat with the meat. I realized the trick is that the vegetables each have a different cooking time so I add the cabbage, potatoes and onions each at a different point. I used a flat cut but I somehow got an extremely fatty one and it cooked way down unfortunately.
Except for the capers and cloves, I love your recipe.
Lol. You wouldn't know if they were there.
@@GunBlue490 That's what the waitress told me at the Korean restaurant just before I bit into one of those Cheongyang suicide peppers they put in their soup. 🙂
How brave were the Irish during our Civil War. On both sides!
Very much so!
I got an almost 4 lb one for 12 bucks I always do because 4th of July and St Patrick's days are my favorite holiday cause beer. Couple years ago I invited a girl over to eat corned beef with me and she was smiling the whole time with the corned beef string hanging out of teeth. I told her about it and then after I still didn't want to try to hit it.😅
How about a corned beef hash recipe next
Sliànte!
I picked up and you may be Southern Irish
At 1:50, you said, "Now this here"
...I like the 'fattier' cuts...
Called jigs dinner in Newfoundland but the make it with Pease pudding
Also a bit Irish here, tonight I'm making a shank slow stewed in a north Indian(now Pakistan) style, called nihari, little did I realize I'm basically corning beef right now! The ingredients and method are nearly identical, I'm missing the celery but I've got ginger. Cheers and 🍀
It's also not lost on me how much New England could be a name used for India 😅
I’m making your clam chowder recipe today
Hope you enjoy😊
@@GunBlue490 just finished and had some, it was amazing. So flavorful!
I thought you were going to add that Guinness to the pot.
Oh, you certainly may! It's a costly addition, but it does add a bit of nice flavor. I recommend one bottle for every 5 pounds of beef.
Imagine if GunBlue's generation were rekindled for a few more decades. America would be America again. The greatest generation, ever.
It was my parents' generation that was the greatest, who won the Second World War, and sacrificed so much to save the world.
Hey gunblue, I've got a question, I just bought a sig sp2022, the polymer framed one, and I bought it online, used, and when I received it, it was absolutely covered in some sort of greasy mess. There's grease everywhere! Even in the recesses in the back of the trigger!
Is there a good way to go about getting this crap off? Haven't seen many of your videos address cleaning of polymer parts so I'm reaching out as you suggested we all should.
I defer to your expertise sir, and happy St Patrick's day!
A soaking in mineral spirits should clean it up nicely. Wipe or blow it dry, then wipe it with an oiled cloth of mineral oil. You may need to take a brush to it.
@@GunBlue490 thank you I ended up getting it clean with mostly just disassembly and a cloth. A soak probably would have saved a lot of time. It was mostly very clean but had clearly been fired all greased up, probably why they sold it 😂
Really appreciate all of your knowledge.
Hi perhaps you could talk about some shotgun loads with hodgdons titegroup powder thanhs😊
I allways had an idea you were Irish, just your general demeanor suggests your not only a good man....your a good cook aswell.....UP THE IRISH!
“That fat is delicious” is the most southern thing I’ve ever heard you say! 😂
Just got the flat cut at 3.99/lb
Is it wrong that I'm watching this and imagining using the corned beef for a reuben?
I make Reuben sandwiches with all my leftovers! Of course!
Good a we enjoy this every march 17th2024.
Eat a bemerry..
Sir, you referred to the flat 'cut' as the point and then the 'point' as the 'flat'. Not so. Also, cabbage cooks much faster than does carrots and onions.
😢
You lost me at caper. I like capers, but not in a boiled dinner.
Trying this out from sunny California this evening!
👍👌