New England boiled dinner

You'd think the middle of July was not the best time to make corned beef dinner but the kids asked me to make corned beef a couple weeks ago and it takes that long for it to cure in the refrigerator. It was ready to cook today and they really like this meal.  You could get store bought corned beef if you don't want to go to the trouble of making it but it is really really good.

Homemade Corned Beef 

INGREDIENTS

Serves 8.

• FOR THE BRINE

• 2 quarts water

• 1 cup coarse salt

• 1 tablespoon Morton's Tenderquick

• 1/2 cup sugar

• 1 teaspoon coriander seeds, crushed

• 1 teaspoon mustard seeds, crushed

• 1 teaspoon black peppercorns, crushed

• 1 cinnamon stick, crushed

• 4 dried bay leaves, crushed

• 8 whole cloves

DIRECTIONS

1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

2. Make the corned beef: Place brisket in a Seal A Meal plastic pouch and seal so it isn't vacuumed but with some room in the pouch for the cure and the brisket to marinate together.Pour cooled brine over meat. Seal, refrigerate for 2 weeks.

3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add water to cover boil, then simmer 1 hour.  Drain water, rinse brisket, place in fresh water to cover and simmer another 2 1/2 to 3 hours.

4.  About 30 minutes before done, add turnips, cut up, small potatoes, carrots, mushrooms if desired, and cabbage wedges and boil until everything is crisp tender.S

5. Transfer corned beef to a cutting board. 

6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with vegetables.

Couscous was made from a box of Near East couscous with basil and herbs.

Not shown are chilled, from a can-beets,  and three bean salad.  We had birthday cake for dessert.