Corned Beef with Winter Vegetables.

In the winter months, when the cold and darkness set in, I tend to make bigger, heartier meals that we can eat for a few days. Maybe it's just the weather, but I prefer to curl up on the couch with a book and some tea, rather than spend my evenings over the stove. Big, flavorful, yet simple dishes that pack a punch are the best way to ensure I get my quality reading time in front of the heater. With a big hot pot of "New England Boiled Dinner" or what my family just calls "Corned Beef and Cabbage," you can slink away to your favorite chair and curl up with a book day or night. Easily transform this yummy dish into breakfast the following morning for the best Corned Beef Hash you'll ever lay your hands on.









If you're feeling motivated, you can cure your own corned beef. I buy mine already cured with the spice packet included. The addition of a bottle of beer to your pot with help even out flavors while tenderizing your meat. I add rutabaga to cut through the rich, musky taste of the cured beef with some earthiness and finish with a dollop of Dejon mustard. Parsnips and brussel sprouts can be added or substituted as well.





Recipe:









Makes 6-8 servings





One large soup pot with a lid





1-2lb Corned Beef Brisket with spice packet





1 Bottle of your favorite Beer (optional)





2 cloves Garlic, crushed





1 medium Onion, coarsley chopped





1 medium Rutabaga, sliced 1 inch thick and quartered





6-8 Mini gold potatoes, halved





5-7 Carrots, sliced down the center, chopped in half





1 medium Head of cabbage, cut into 6-8 wedges





Missing the spice packet or prefer fresh spices?

8 Allspice berries





1 teaspoon Black peppercorns





2 Bay leaves, crushed





1/2 teaspoon dry Thyme or 2 sprigs fresh













Add the corned beef brisket to a large pot. Make sure it's large enough to hold all your veggies too. Cover corned beef with cold water (about 1 inch above the top of the brisket). Add the bottle of beer, if you're using one, and the garlic. Bring to a boil, then drop the temperature to simmer. Cover and simmer 1 hour per pound of meat, or until the brisket is fork tender. For this brisket- about 2 hours.

































While the brisket is simmering prepare your veggies. They will be dropped in 3 rounds before the cooking time is up.





































First drop: about 60 minutes before the end of the total cook time add the rutabaga and onions. Bring to a boil, then drop the temperature back down to a simmer. Don't forget the lid. You probably learned how dense the rutabaga is while chopping it. They need a bit of time to absorb the water and become soft. You want the flavor of the onion to permeate.





























Second drop: about 20 minutes before the end of the total cook time, add the carrots and potatoes. (If you're using parsnips, add them as well). Put the lid on, bring to a boil, then drop back down to a simmer.

























Final drop: About 10 minutes before the end of the total cooking time, (brussel sprouts first if you're using them) add the cabbage into the pot, wedge side down. The cabbage does not need to be submerged in the water, it can just lay atop of the brisket and veggies. Make sure there is ample room for the cover. Cover, bring to a boil. Drop the temperature back down and simmer until the cabbage is tender. Check that the brisket is also fork tender. You should be able to stick fork into the brisket and rotate rather easily.

































Corned Beef Hash

The best thing about making corned beef, is corned beef hash in the morning. Quick, easy, filling, and oh- so delectable. Making your own hash will far surpass anything you'll find in a restaurant or; dare I say... A can! (GASP!!) If you've only eaten corned beef hash from a can, you haven't eaten hash, plain and simple. Canned hash can only be described as salty dog food. I promise you will savor every morsel of your homemade hash, your pups will be jealous.













Leftover corned beef and sides, coarsely chopped



1 egg per serving



1 slice of toast per serving







1/2 tablespoon olive oil or butterLeftover corned beef and sides, coarsely chopped1 egg per serving1 slice of toast per serving



