Friday, August 3, 2007

Yasmin's New England Boiled Dinner Recipe

My good friend Yasmin has provided us her recipe for New England Boiled Dinner as follows ....
The main ingredient of New England Boiled Dinner Recipe is Corned Beef. So below is a homemade Corned Beef recipe plus some information pertaining to Corned Beef.
Homemade Corned Beef Recipe
It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.
INGREDIENTS:
4 quarts water • 1 cup salt • 1 teaspoon saltpeter (see note 1 below)
• 2 beef briskets, about 4 pounds each (see note 2 below)
• 12 garlic cloves • 3 tablespoons pickling spices • 8 bay leaves
PREPARATION:
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

Note 1:
Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
Note 2:
Bottom round roasts may be substituted for the brisket for a leaner corned beef. What is corned beef brisket? Where is the corn in corned beef? It's a curing process. What is corned beef brisket? Brisket is the most common cut used for corned beef, although other cuts can also be used. Corned beef is beef that is cured in a salt brine, often with spices. Some meat-packers actually inject the brine into the arterial network.
The term corned comes not from the vegetable corn, but from the English term corn, meaning any small particle, such as the coarse-grained salt which was used for curing.
In your market, you'll most likely find the newer style of corned beef, a rosy red color, vacuum-sealed in a bath of brine. Old-fashioned corned beef is more grayish-pink in color and more salty.
Luckily, most of today's corned beef is processed without nitrates (saltpeter), which used to be used as a preservative against botulism and to maintain the bright red color.
What is brisket? Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank. It is a tough cut made tender by a long cooking process. With a little bit of time and the proper cooking method, even the toughest piece of meat can be made palatable. Brisket is one of the least tender cuts of beef, but it can be made tender and the flavor is tough to beat.

Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel).

Corned Beef Brisket Storage and Freezing:
Frozen corned beef may be cooked without thawing.
Brisket Storage and Freezing:
Fresh corned beef is usually sold vacuum-packed in brine with a "sell-by" date. It may be refrigerated in the package up to seven days beyond the sell-by date.

If you make your own corned beef, it should be tightly wrapped and stored five to seven days in the refrigerator. Vacuum-sealed corned beef can be frozen in its original packaging up to one month before cooking.
Hint: There is no need to thaw frozen uncooked corn beef before cooking. It can be popped right into a pot of simmering water. Cooked corned beef may be refrigerated up to five days and frozen up to two months.
Beef Brisket Cooking Tips:
Brisket requires long, slow cooking.
Brisket is usually prepared using a braising method, with a liquid that produces wonderful gravy.
I recommend choosing the more flavorful point cut and removing any excess fat from the gravy after cooking if you need to do so. You'll need to plan ahead when cooking fresh brisket as it will need a minimum of 2 to 3 hours of cooking in a slow oven (usually 350 degrees F.) Better yet, use a slow cooker, and let it cook all day. Some recipes call for quickly searing the meat before beginning the braising process. It's really a matter of personal preference. Do be sure to place the meat in the pan fat-side up for baking. If you are on a low-fat diet, resist removing the fat until after the brisket is done cooking.The fat not only releases flavor, it also protects the brisket from drying out on top. The texture of brisket requires slicing across the grain through the long fibers into thin slices. Slice it any other way and you may chew longer, but the flavor will still be great.

Now here is the New England Boiled Dinner Recipe:
http://www.elise.com/recipes/archives/001819new_england_boiled_dinner.php

2 comments:

Rusminah said...

Resepi ni...rasa nye tunggu you buatkan nanti kalau I ke sana nanti Insyallah!!! Complicated sangat nak membuatnye..makan 10 minit aje habis!!!

zidnee 'ilman said...

Tak complicated Rose...tapi proses nyer memakan masa yang agak lama...