Irish Boiled Dinner help! Seasonings?

Question

I am making a New England boiled dinner -aka- Irish boiled dinner. Corned beef boiled w/ cabbage, potatoes and carrots.

I usually get the corned beef with a seasoning packet but not this time.

does anyone know what seasonings I add?

Answer 1

mustard seed ..whole cloves, ..peppercorns .. salt crushed bay leaves .. allspice ...crushed red pepper ...garlic(chopped) ..whole corrinander i think thats it i am trying to remember off my head...these are what your looking for to boil beef in...

Answer 2

Irish Boiled Dinner

Answer 3

Beer & a dash of cider vinegar

Irish Boiled Dinner Recipe

Hearty Irish brisket is slow-cooked with cabbage, leeks, carrots, potatoes, and turnips. Beer gives depth and richness to the broth without lending any beer flavor.
INGREDIENTS:
One 3 1/2-pound fresh beef brisket
Two 12-ounce bottles lager beer
2 cups water (or enough to cover)
2 bay leaves
10 black peppercorns
1/2 cup chopped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced
2 cups chopped and rinsed leeks (white parts only)
1 medium yellow onion, peeled and sliced
3/4 pound large carrots, cut into large pieces
3/4 pounds small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste
PREPARATION:
Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.

Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.

If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.

Answer 4

Homemade Corned Beef

3 Bay leaves

Brine:

8 C Water
1-1/4 C Kosher salt
1 C Sugar
3-1/2 TBL Pickling spices
6-8 LBS Brisket (you may substitute bottom round)

Cooking ingredients:

3 TBL Malt vinegar
1/2 TSP Red peppercorns
1/2 TSP Black peppercorns
1/2 TSP Green peppercorns
1 White onion
2 Bottles of Harp Lager Beer
1 Celery rib, chopped
1 Carrot, chopped
4 Medium cloves garlic
3 Whole cloves



1. Bring the water to a boil. Add salt, sugar, and pickling spices. Stir until salt and sugar dissolve, then remove from heat. Allow brine to cool to room temperature and then place in the refrigerator for one hour. After brine is cold, place brisket in a resealable plastic container and cover with the brine. Place a heavy plate or bowl on the brisket to keep it submerged in the brine. Cover and refrigerate for 12 to 15 days, stirring the brine and turning the brisket every day or so.
2. Remove the brisket from the brine (do no reuse the brine, discard it). Place the brisket in a large pot, and pour in beer and vinegar. Cover brisket with water by 1/2 inch and add all remaining cooking ingredients. Simmer over low heat for 3 to 4 hours, or until tender. Remove from pot, thin slice across the grain before serving. Delicious, hot or cold.
3. Serves 10 to 12.

Answer 5

It is basically the same as the mixed pickling spices. Just try mustard seed and a basil leaf or two. I hope your corned beef is better than the last few that we have bought. They have been so fatty that they almost boiled away. I even tried to roast one in hopes of having something left to eat. I am tempted to go to a decent butcher and just buy some briskets and make my own. You just leave them soak for a few days in a brine.

Answer 6

garlic lemon and bay leave


Boiled Corned Beef and Cabbage
Categories: Beef | Vegetables

Serves: 6 Servings

Ingredients:
----------------------------------THE MEAT----------------------------------
6 lb Corned beef brisket
1 Onion; peeled
3 Whole cloves
10 lg Garlic cloves; peeled
1 tb Black pepper; freshly ground

Instructions:
--------------------------ACCOMPANYING VEGETABLES--------------------------
6 md Onions; peeled
6 lg Carrots; scraped
6 md Potatoes
6 Turnips; peeled
1 md Cabbage

Note: To cook the corned beef you will need a good, 8 to 10 quart size pot
which can be aluminum, Magnalite, Corning Ware or anything of that sort.
The size is more important than the material. * Cooking the Corned Beef *
Wipe the corned beef well with a damp cloth; put it in the pot and cover
with cold water. Bring to a boil over rather high heat. Boil for 5 to 6
minutes, skimming off the gray foamy scum that rises to the surface with a
wire skimmer or large spoon. This will give you a clearer, purer broth.
It's very important with any boiled meat, to skim off this scum drawn from
the meat. Add the onion stuck with cloves, the garlic cloves, and the
pepper and boil another 10 minutes, skimming. Then reduce the heat to a
simmer (250dF on a burner with a thermostat), cover the pot, and let it
simmer at a faint, gentle ebullition for 2 hours. At this point test the
meat for tenderness with a large fork. As this is not a very tender piece
of meat, it will offer some resistance, but it should just yield to the
fork. You must be careful not to overcook corned beef or the meat will
become dry and stringy. It's very important to maintain some moisture in
the meat. If you are not sure about the tenderness, remove the meat to a
plate and cut of a tiny piece from the edge and taste it. If you have a
meat thermometer check the internal temperature, which should be between
145F and 150F. If the meat seems tender turn off the heat and let it rest
in the liquid. If it does not test tender either continue cooking or, if
you have started it in the morning and are ahead of serving time, leave it
in the liquid and finish the cooking later.

* Cooking the Vegetables * Start 1 hour before serving. Traditionally, all
the vegetables for a corned beef dinner are cooked in the pot with the
meat. I have long since decided that the vegetables look and taste better
if they are cooked separately in plain salted water, instead of in a briny,
fatty broth. If you have sufficient pots and burners, I recommend that you
follow this procedure, as each vegetable will then retain its own character
and flavor. However, it is perfectly acceptable to cook the potatoes with
the beef, provided you scrub them and leave them in their skins so they
don't absorb the fat, and to use only one extra pot, first putting in the
longest-cooking vegetables (the onions and carrots), then the turnips, and
finally the cabbage. Or, if you have a large pot and a steamer, put the
onions and carrots in the water and steam the turnips over them. Cook the
cabbage separately.

Here is a timetable for the vegetables:
: ONIONS. Put in a pot with water to cover, season with 1 tblsp salt. Bring
to a boil, cover, and simmer 1 hour or until crisply tender when tested
with the point of a knife.

: CARROTS. Follow the same procedure, seasoning the water with 2 tsps salt
and 1/2 tsp. marjoram. Simmer 30 minutes, or until tender when tested.

: POTATOES. Scrub but to not peel. Follow the same procedure, seasoning the
water with 1 tblsp salt, or simmer with the corned beef for 30 minutes or
until tender. If you are planning to make corned beef hash, cook the 4
extra potatoes, otherwise allow 1 potato per person.

: TURNIPS. Leave whole if small; halve or quarter if large. Follow the same
procedure, seasoning the water with 3 tsps salt. Simmer for 20 minutes or
until tender when tested.

: CABBAGE. Remove coarse or discolored outer leaves and cut in sixths. Put
in a pot with water to cover, seasoned with 2 tsps salt; cover. Bring to a
boil and boil rapidly for 10 to 12 minutes, or until just tender but not
overcooked or soggy.

When ready to serve, remove the beef and discard the broth as it cannot be
saved for any other use. Let the beef stand on a hot platter in a warm
place for 10 minutes, to firm and settle the meat. This makes it easier to
carve. Surround it with the drained vegetables, the potatoes still in their
skins. Do not add butter. The vegetables are better plain. Slice only as
much meat as you need, keeping the rest in one piece for future use.
(Corned beef hash, or cold corned beef sandwiches). Serve with a variety of
mustards,

Answer 7

Gee its been so long. A bay leaf or leaves, I think, salt and pepper afterwards for the veggies. Have horse radish handy, also apple sauce. Yum. I can't handle the salt any more, alas.

Answer 8

Add Turnip to your veggie list. That gives it the flavor and wonderful smell. (I am talking New England Turnip. The waxy kind. NOT the southern turnip that's purple. If you live in the south they are called Rutabaga's. )

Answer 9

I rarely do dessert because I can pass on sweet stuff. I do not have an appetite for dessert after a full meal.

Answer 10

Add a can of beer, garlic, onion, pepper, salt paprika, enjoy.