Let Jasper White walk you through your very own boiled dinner – from the spice rub to the condiments. The award-winning chef and cookbook author channels his inner Irishmen with this classic feast, although, as you might expect, it’s got a few little flourishes here and there.
- 6 to 8 pound fresh beef brisket
- 2 cups kosher salt
- 2 teaspoons granulated sugar
- 1 gallon water (purified or bottled is recommended)
- 2 pounds kosher salt
- 1 tablespoon granulated sugar
- 10 sprigs fresh thyme
- 2 tablespoons mustard seeds
- 3 tablespoons whole black peppercorns
- 12 whole allspice berries, cracked
- 1 heaping teaspoon whole cloves
- 6 large dried bay leaves, crumbled
- 1 piece New England Style corned brisket of beef
- 2 pounds red beets (6 to 10 depending on size)
- 6 medium carrots, peeled and cut into 2 inch pieces
- 6 to 8 medium parsnips, peeled and cut into 2 inch pieces
- 1 rutabaga, peeled and cut into 2 x 1 inch pieces
- 20 medium white boiling onions, peeled
- 4 pounds, medium Maine, PEI or Yukon gold potatoes, peeled and quartered
- 1 medium to large head Savoy cabbage, outside leaves removed, core left in tact and cut into 10 wedges
- 12 sprigs parsley, leaves picked and coarsely chopped
- Prepare freshly grated horseradish mixed with a little sour cream
- Dijon or whole grain mustard or Old Fashioned Mustard Pickles
- Trim the beef brisket of excessive fat (fat that is more than 3/4 inch thick. Leave the remaining fat, but score the fatty topside in about 1 1/2-inch squares so the brine can come in contact with the meat.
- Mix the salt and sugar for the salt rub together and rub it into the brisket. Place in a container coating it with all the salt. Cover and refrigerate for twenty four hours.
- Remove the brisket and shake free of all the excess salt - do not rinse. Place it in a container that will hold it, while still allowing it room for the brine to circulate around it.
- Combine all the brine ingredients and mix very well until the salt dissolves. Pour the brine over the brisket, making sure the meat is fully submerged in brine. Place a heavy plate or other object on top of the meat to keep it submerged in the brine. Cover and refrigerate.
- The brine will take nine days to completely cure the meat. If possible, move the brisket around every day or two, so that the meat cures evenly.
- After 9 days remove the beef from the brine; wrap in plastic wrap and refrigerate until ready to cook.
- Place the corned brisket in a large pot and cover with water. Bring to a boil, reduce to a simmer and skim the top of the water. Use a lid to partially cover the pot and simmer for three hours, adding as much water as needed to keep the beef covered at all times.
- After three hours remove the corned beef to a platter and allow it to sit. To test for doneness, pierce the brisket with a roasting fork. If the fork comes out with no resistance the meat will be very tender.
- Wash the beets and place them whole in a pot large enough to boil them. Cover with water, add salt and bring to a boil. Simmer for about an hour until tender and then run them under cold water to stop the cooking. Peel the beets, cut them in half and then slice them about 0.5 inch thick. Place them in a pan or pot that will be suitable for reheating them in later.
- About thirty minutes before you want to eat, after the brisket is removed from the pot and kept warm, taste the broth that you cooked the beef in. It should be flavorful and well salted. If it tastes over salted, dilute it with fresh water. Bring to a boil and add the carrots, parsnips, rutabaga, onion and potatoes to the broth. Once it comes back to a boil, turn down the heat and simmer for ten to fifteen minutes. Check that the potatoes are still quite firm. Next, add the Savoy cabbage and simmer for ten more minutes.