New England boiled dinner
Serves 6
1 corned beef, 1.5 - 2kg
2 bay leaves
6 peppercorns
6 whole allspice
2 tablespoons brown sugar
2 tablespoons malt vinegar
6 potatoes, peeled
12 baby carrots, peeled
3 small turnips, peeled and halved
1 sugarloaf cabbage, cut into 4 wedges
3 medium beetroot, boiled whole until tender
12 pickling onions, peeled and boiled until tender
To cook the corned beef:
In a large saucepan place the corned beef and seasonings. Cover with cold water and simmer for 2 ½ hours or until meat is tender.
Add potatoes, carrots and turnip and cook for another 20 minutes.
Add cabbage and cook a further 10 minutes.
Cut boiled beetroot into wedges.
Cut the cooked cabbage wedges in half for serving
White onion sauce
2 tablespoons butter
2 tablespoons plain flour
1 tablespoon grated onion
1 cup milk – (can add 1 to 2 tablespoons of corned beef stock to thin sauce)
¼ cup parsley, chopped
Melt butter, add grated onion add flour. Cook for one minute. Add milk and stir until the sauce thickens.
Add onions and parsley to the white sauce and warm through before serving.
Serving
Slice the meat and arrange on a platter. Surround with carrots, potatoes cabbage, turnips, pickling onions and beetroot.
Serve with white onion sauce in a separate bowl. Accompany with creamed horseradish and mustard.
1 corned beef, 1.5 - 2kg
2 bay leaves
6 peppercorns
6 whole allspice
2 tablespoons brown sugar
2 tablespoons malt vinegar
6 potatoes, peeled
12 baby carrots, peeled
3 small turnips, peeled and halved
1 sugarloaf cabbage, cut into 4 wedges
3 medium beetroot, boiled whole until tender
12 pickling onions, peeled and boiled until tender
To cook the corned beef:
In a large saucepan place the corned beef and seasonings. Cover with cold water and simmer for 2 ½ hours or until meat is tender.
Add potatoes, carrots and turnip and cook for another 20 minutes.
Add cabbage and cook a further 10 minutes.
Cut boiled beetroot into wedges.
Cut the cooked cabbage wedges in half for serving
White onion sauce
2 tablespoons butter
2 tablespoons plain flour
1 tablespoon grated onion
1 cup milk – (can add 1 to 2 tablespoons of corned beef stock to thin sauce)
¼ cup parsley, chopped
Melt butter, add grated onion add flour. Cook for one minute. Add milk and stir until the sauce thickens.
Add onions and parsley to the white sauce and warm through before serving.
Serving
Slice the meat and arrange on a platter. Surround with carrots, potatoes cabbage, turnips, pickling onions and beetroot.
Serve with white onion sauce in a separate bowl. Accompany with creamed horseradish and mustard.