https://thedistricttable.com/food-beginnings-st-patricks-day-food/ A food blog with healthy recipes. Thu, 22 Mar 2018 03:14:30 +0000 hourly 1 https://thedistricttable.com/food-beginnings-st-patricks-day-food/#comment-1442 Thu, 22 Mar 2018 03:14:30 +0000 https://thedistricttable.com/?p=4754#comment-1442 My Newburyport grandmother”s New England Boiled Dinner NEVER included that red NY style corned beef with all the spices! She used three different meats, but when it was corned beef, it was always the grey New England style corned beef. One huge difference in cooking though is you have to change the water after the first five minutes of boiling. That removes the salt left from the brine. Clean your pot and add fresh water. Return to a boil then simmer, I go at least five hours. Call me an old curmudgeon (I am 66), but it seems blasphemous to use a NY style corned beef in a New England Boiled Dinner! Please, just call it corned beef and cabbage. The only tweak to my pot has been adding Brussels Sprouts.

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