Side Pannel
Mustard-Glazed New England Boiled Dinner
Mustard-Glazed New England Boiled Dinner
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 2 Bay leaves
- 2 tb Snipped fresh thyme or
- 2 ts Dried thyme; crushed
- 1 ts Whole cloves
- 1/2 ts Whole Black Peppercorns
- 3 lb Corned Beef Brisket; (up to
- -3 1/2)
- 8 c Water
- 3 sm Onions; halved
- 4 md Carrots or parsnips;
- -quartered crosswise
- 3 sm Potatoes; (about 12 oz.)
- 3 Stalks celery; quartered
- -crosswise
- 1/2 sm Head cabbage; cut into 6
- -wedges
Directions
MUSTARD GLAZE
2/3 c Brown sugar; packed
1/2 c Vinegar
1/2 c Prepared mustard
1/2 ts Garlic powder
For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string
Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
1/2 hours.
Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are
tender.
Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.
*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.
MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.
2/3 c Brown sugar; packed
1/2 c Vinegar
1/2 c Prepared mustard
1/2 ts Garlic powder
For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string
Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
1/2 hours.
Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are
tender.
Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.
*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.
MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.
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