With St. Patrick’s Day just around the corner, what better time to make a New England boiled dinner? It’s something to warm up the house that’s easy and delicious. And something that’s a springboard to other meals as the week rolls on. But let’s make our first dinner first!
NEW ENGLAND BOILED DINNER WITH MUSTARD CREAM
3 pounds corned beef brisket (Hummel Bros. is local and great for those in CT)
3 bay leaves
6-7 whole black peppercorns
1 can Guinness
4 cups water
4-5 small-medium Yukon Golds, unpeeled and halved or quartered
6 regular carrots, peeled, halved and cut into 3 pieces
1 onion, cut into 8 pieces
MUSTARD CREAM (for your potatoes)
½ cup sour cream (you can get away with low-fat)
2 teaspoons coarse grain Dijon (I’m loving Grey Poupon’s Harvest Coarse Ground)
In the largest stockpot you have, place the brisket, then pour the Guinness, add the four cups of water, bay leaves and peppercorns. I used my Dutch oven this time.
Bring to a boil, then reduce heat to simmer and set your timer for two hours.
At the 2-hour mark, add the vegetables. Bring the pot back up to a boil, then back down to simmer for about 20 minutes. You’ll know the vegetables are done with a mere poke of a fork.
The mustard cream is fab on the potatoes. Just smash the potatoes with a fork on your dinner plate and top with mustard cream. I like a little of the plain coarse ground mustard over my corned beef, too.
Last, but certainly not least, you just made some killer beef stock. It will yield a little over a quart. Strain it through a fine-mesh sieve and stick it in the fridge. I’ll be back to tell you about the next meal you can make from here.
Remember to save at least one cup of corned beef for the next part of the program. And make sure you have more Guinness available, OK? Slainte! Here’s a tune from Leahy to get your toes a’ tappin’ this week as we celebrate St. Pat’s!