New England Boiled Dinner.

[Mrleft8]

If you don't know what it is, then just sit back and watch.

3-5Lb. Corned beef brisket.

Potatoes

Carrots.

Onions.

Cabbage.

Beets

Celery.

Beer.

Rye bread.

 Now personally I don't like the cabbage or beets, so I use them in the cooking, but not the eating.

UNTIL THE NEXT DAY.

 So if you corn your own beef brisket, you've been tending it for 2 weeks, if you bought one, it's been in your fridge for a day or so.

 Rinse the slime off the beef, and slap in in a Dutch oven, cover it with beer, and add a few onions chopped up and some celery.

 Bring that bastad to a boil, and let the lid rattle for a minute or so.

 then pull that puppy off and set it on the woodstove (Or just turn your stove top down very low) Let it simmer for an hour or so then ad the carrots, some more onions, beets and cabbage if you wanna, and set back for a bit. Check it. Top off the beer if it gets low..... (Both the beef and yourself).

After about 3 beers put in some small red potatoes. After about another beer pull that bastad off the stove and let it sit for 10 minutes. Carve the meat across the grain as thin as you can. slather on some of the juice, add carrots and potatoes and onion bits, and grab a hunk of Rye bread to soak it all up.

 Tomorrow you can make yourself a Reuben Sandwich, if you got Swiss cheese, and Ukrainian salad dressing, or you can make Red Flannel Hash..... That uses the disgusting beets, that really should only be used to make Borscht.

 

[Willin']

They call that Jig's Dinner in Newfoundland. Similar origin and typically done to feed a crowd except they didn't usually have beets, cabbage or carrots up there so they substitute this weed they call Greens that grows on the side of the road and add more salt. For the life of me I don't understand why, but those crazy Newfies seem to love it.

If your gonna ruin good food, do it the Maine way, cook a bunch of otherwise delicious sea stuff together wrapped in bladder wrack on top of a smokey bed of coals and hot rocks for 3 or 4 hours until everything tastes like oak smoke, then drink more beer and burp smoke for several days.

Chicks from away dig that smokey smell.

 

[chester]

If you don't know what it is, then just sit back and watch.

3-5Lb. Corned beef brisket.

Potatoes

Carrots.

Onions.

Cabbage.

Beets

Celery.

Beer.

Rye bread.

 Now personally I don't like the cabbage or beets, so I use them in the cooking, but not the eating.

UNTIL THE NEXT DAY.

 So if you corn your own beef brisket, you've been tending it for 2 weeks, if you bought one, it's been in your fridge for a day or so.

 Rinse the slime off the beef, and slap in in a Dutch oven, cover it with beer, and add a few onions chopped up and some celery.

 Bring that bastad to a boil, and let the lid rattle for a minute or so.

 then pull that puppy off and set it on the woodstove (Or just turn your stove top down very low) Let it simmer for an hour or so then ad the carrots, some more onions, beets and cabbage if you wanna, and set back for a bit. Check it. Top off the beer if it gets low..... (Both the beef and yourself).

After about 3 beers put in some small red potatoes. After about another beer pull that bastad off the stove and let it sit for 10 minutes. Carve the meat across the grain as thin as you can. slather on some of the juice, add carrots and potatoes and onion bits, and grab a hunk of Rye bread to soak it all up.

 Tomorrow you can make yourself a Reuben Sandwich, if you got Swiss cheese, and Ukrainian salad dressing, or you can make Red Flannel Hash..... That uses the disgusting beets, that really should only be used to make Borscht.

niceley done!

 

[sailor-cfn]

They call that Jig's Dinner in Newfoundland. Similar origin and typically done to feed a crowd except they didn't usually have beets, cabbage or carrots up there so they substitute this weed they call Greens that grows on the side of the road and add more salt. For the life of me I don't understand why, but those crazy Newfies seem to love it.

If your gonna ruin good food, do it the Maine way, cook a bunch of otherwise delicious sea stuff together wrapped in bladder wrack on top of a smokey bed of coals and hot rocks for 3 or 4 hours until everything tastes like oak smoke, then drink more beer and burp smoke for several days.

Chicks from away dig that smokey smell.

Had to google "bladder wrack", was thinking something like haggis was going to pop up.

I live in the North East, and have literally encountered that thousands of times, and never knew its name.

 

[cyclone]

Nearby Irish pub serves a respectable boiled dinner. Good stuff.

 

[Grizz]

 So if you corn your own beef brisket, you've been tending it for 2 weeks, if you bought one, it's been in your fridge for a day or so.

You're brining a 3-5 pound piece of brisket for two weeks???

 

[Rasputin22]

If you don't know what it is, then just sit back and watch.

3-5Lb. Corned beef brisket.

Potatoes

Carrots.

Onions.

Cabbage.

Beets

Celery.

Beer.

Rye bread.

 Now personally I don't like the cabbage or beets, so I use them in the cooking, but not the eating.

UNTIL THE NEXT DAY.

 So if you corn your own beef brisket, you've been tending it for 2 weeks, if you bought one, it's been in your fridge for a day or so.

 Rinse the slime off the beef, and slap in in a Dutch oven, cover it with beer, and add a few onions chopped up and some celery.

 Bring that bastad to a boil, and let the lid rattle for a minute or so.

 then pull that puppy off and set it on the woodstove (Or just turn your stove top down very low) Let it simmer for an hour or so then ad the carrots, some more onions, beets and cabbage if you wanna, and set back for a bit. Check it. Top off the beer if it gets low..... (Both the beef and yourself).

After about 3 beers put in some small red potatoes. After about another beer pull that bastad off the stove and let it sit for 10 minutes. Carve the meat across the grain as thin as you can. slather on some of the juice, add carrots and potatoes and onion bits, and grab a hunk of Rye bread to soak it all up.

 Tomorrow you can make yourself a Reuben Sandwich, if you got Swiss cheese, and Ukrainian salad dressing, or you can make Red Flannel Hash..... That uses the disgusting beets, that really should only be used to make Borscht.

Just finished almost verbatim to what you posted Mr Left but after I soaked (30 minutes per pound) the aforementioned slime off instead of merely rinsing I rubbed some mustard on it and took it out on the porch to smoke in my pellet smoker until the internal temp came up to 140 degrees and then threw it into the InstaPot for another 70 minutes at high pressure. My GF prepped the veggies and I took the brisket out of the InstaPot and added the veggies. 3 minutes in the high pressure mode and now it is ready to slice the brisket and serve. I just regret not making Irish Soda Bread from some recipe that showed up on my Google feed this morning. 

Maybe some Biscuit Biscuits will suffice...

 

[Mrleft8]

You're brining a 3-5 pound piece of brisket for two weeks???

Oh yeah! Longer if possible.

 

[Ed Lada]

Nearby Irish pub serves a respectable boiled dinner. Good stuff.

Oxymoron of the year right there.

 

[hasher]

Oxymoron of the year right there.

Boiled potatoes, add some.

 

[On The Hard]

Being raised on Barbecue and Mexican Food (alright, Tex-Mex) in South Texas, I ended up going to high school in Western Mass. New England Boiled Dinner was a regular. I never understood the appeal, but to be fair, if the rest of their food was any indication, it was probably not as good as yours

 

[Willin']

Nearby Irish pub serves a respectable boiled dinner. Good stuff.

Yeah? Name it!

We went out to Byrne's in Bath last night and walked away. Total sausage fest, elbow to elbow and nary a mask to be seen. Likewise at the Seadog in Topsham.

We'll be watching from the sidelines as the next spike rolls in.

 

[Mrleft8]

Being raised on Barbecue and Mexican Food (alright, Tex-Mex) in South Texas, I ended up going to high school in Western Mass. New England Boiled Dinner was a regular. I never understood the appeal, but to be fair, if the rest of their food was any indication, it was probably not as good as yours

Went to Northfield Mount Herman didja? I knew a guy who was a cook there..... I wouldn't even drink a beer from him if it was already opened.

 

[Mrleft8]

Yeah? Name it!

We went out to Byrne's in Bath last night and walked away. Total sausage fest, elbow to elbow and nary a mask to be seen. Likewise at the Seadog in Topsham.

We'll be watching from the sidelines as the next spike rolls in.

Makin' the requisite Reubens tonight. I made my own Ukrainian sauce. (A lil' mayo, a blob of ketchup, a glorp of ranch, some pickled capers, and a dash of pickled jalapeno juice.)

 

[cyclone]

Yeah? Name it!

We went out to Byrne's in Bath last night and walked away. Total sausage fest, elbow to elbow and nary a mask to be seen. Likewise at the Seadog in Topsham.

We'll be watching from the sidelines as the next spike rolls in.

Finn’s Irish Pub. We only do takeout then pickup beer at Fogtown. They started canning just before the pandemic. 

 

[chester]

Makin' the requisite Reubens tonight. I made my own Ukrainian sauce. (A lil' mayo, a blob of ketchup, a glorp of ranch, some pickled capers, and a dash of pickled jalapeno juice.)

"ukrainian sauce" needs horse radish

 

[Willin']

Makin' the requisite Reubens tonight. I made my own Ukrainian sauce. (A lil' mayo, a blob of ketchup, a glorp of ranch, some pickled capers, and a dash of pickled jalapeno juice.)

Ya

Makin' the requisite Reubens tonight. I made my own Ukrainian sauce. (A lil' mayo, a blob of ketchup, a glorp of ranch, some pickled capers, and a dash of pickled jalapeno juice.)

Ya mon, that was the whole point... a good Reuben. Wifey wasn't pleased to leave the bars, but we stopped at the store and bought the ingredients on the way home and and sheesh, I don't even know why we go out, hers' are so much better than the local talent.

Sadly, she still likes to socialize, so I'm the bahstid hermit for keeping her away from that. But the Reubens and irish whiskey at home were good!

 

[Willin']

Finn’s Irish Pub. We only do takeout then pickup beer at Fogtown. They started canning just before the pandemic. 

Ahhh! For some reason I thought you were up near Wiscasset.

Good to know, camping downeast season is just around the corner. Thanks!

FYI, there's an awesome Mexican takeout in Millbridge called Vazquez if you didn't already know. Really close to what we remember from SoCal, and cheap!

 

[cyclone]

Ahhh! For some reason I thought you were up near Wiscasset.

Good to know, camping downeast season is just around the corner. Thanks!

FYI, there's an awesome Mexican takeout in Millbridge called Vazquez if you didn't already know. Really close to what we remember from SoCal, and cheap!

We’ll have to try it. We’ve been going to Downeast Mexican Takeout in Gouldsboro. Authentic enough to have fresh tortillas and the eternal soccer game on the tv over the cash register.