Recently I mentioned on Twitter and Facebook that I had made a traditional boiled dinner for the first time ever and the response I received was crazy! I know that I have been living out on the East Coast for over eight years, but it had never crossed my mind to make one boiled dinner for my family at home.
The beauty about a boiled dinner is that all of the ingredients are locally grown and available throughout the winter. Anytime that I can purchase all of the ingredients for a winter meal at the farmers' market, I'm a happy lady.
Was it easy? Yes. Was it tasty? Oh yeah! Did I get to eat any? Nope. Most of it was gone by the time it was my turn to eat. Don't feel sorry for me though, I did manage to make myself the best ever corned beef sandwich the next day with some rye bread, hot mustard and the scraps of meat and vegetables that were left.
Will I re-make a boiled dinner in the future? It is guaranteed and next time, I'll eat first!
Boiled Dinner, Dartmouth Style
Serves 2-4
1- 2-3lbs corned beef; rinsed in cold water (I got mine from Oulton's Farm)
4 bay leaves
6 black peppercons
6 whole cloves
6 medium new potatoes
4 carrots; peeled
1/2 green cabbage; cut into quarters
4 onions, peeled and whole
In a very large pot, cover the rinsed corned beef in cold water. Add the spices and the onions. Bring to a boil and simmer for 2-3 hours or until the meat starts to become tender and flakes easily.
Add the rest of the vegetables and cook until tender. Serve immediately with some green tomato chow and hot mustard.
PLEASE NOTE
Corned beef can vary greatly in saltiness. If the water is too salty as it comes to a boil, discard and cover again with fresh cold water.