We also called this Mom's New England Boiled Dinner and we made it to feed a very large crowd!
Corned Beef and Cabbage
One very large pot with lid
1 flat cut corned beef (they come with a packet of spices, *if your corned beef does not include the spices, mix up the following:
*Pickling spice: 2 tablespoons black peppercorns, 2 tablespoons mustard seeds, 2 tablespoons coriander seeds, 2 tablespoons hot red-pepper flakes, 2 tablespoons allspice berries, 1 tablespoon ground mace, 2 small cinnamon sticks, crushed or broken into pieces, 2 to 4 bay leaves, crumbled, 2 tablespoons whole cloves, 1 tablespoon ground ginger
4 Potatoes, peeled and cut into large hunks so they don’t dissolve if you boil them a bit too long.
2 heads of cabbage – either green or white, cut into quarters (two quarters per guest)
4 carrots, peeled and cut into 2 inch lengths – to make sure there are leftovers you may want to use more carrots, two per guest.
Cut off excess fat from the corned beef, cover with water completely, add spices, bring to boil, reduce to; a simmer, cover and cook as per directions on package. The longer you cook the more tender it is.
One hour before the corned beef is done, add the potatoes to the pot – place them right on top of the beef.
Half an hour before beef is finished add the carrots to the pot.
15 minutes it is finished add the cabbage to the top of the pot.
Drain it all. Slice the corned beef and platter it with the veggies.
We serve Irish soda bread, and three sides for the meet...a mustard/horseradish mix, a yogurt and dill mix, and yogurt and horseradish (the dill one turns green in the food processor and is very pretty on the table).
Table settings have been pots of clover, tall stems of bells of Ireland - all lovely and springy.