One of my favorite comfort foods in March is a Boiled Dinner, why it is called New England has to do with the foods that are boiled together. It is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, carrot, and onion. The Other vegetables that are thrown in by different folks were the veges that would survive long term storage during New England winters prior to indoor refrigeration. Those other veges were parsnips, turnips, and rutabagas. When using a beef roast, this meal is often known simply as corned beef and cabbage even with the addition of other vegetables. Corned Beef and Cabbage has also become known as an Irish meal and has always been an important part to my celebration of St Patrick's Day.
I start out at the Top o' the mornin' prepping cutting onions, potatoes and carrots. Throwing them all in the Crockpot to simmer with the corned beef. Fill it with water and leave it alone while it simmers the day away.
Note: Lately the producers of Corned beef are lightening up on the salt they put in the beef. I have actually had to add salt to get the veges flavorful enough to our liking.
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