| Hmm,
St. Patrick’s day. Caseau? Boiled dinner? I’m sure the name
strikes a chord of unfamiliarity to those of Irish heritage, so it
may be surprising to hear the ancestral pedigree includes a lions’
share of South Boston Linehan blood pumping proudly through my
veins. I asked... err, insisted on this month for my submission. My
only bargaining tool was experience; The Editor and his wife were
guests last St. Patrick’s day at our home.
I only cook this once a year, and
always for a small group. There is no better time, than time spent
with family and friends, along with the aroma of a long, slow cooked
meal that is culminated at the table; Sharing stories, laughter and
enjoying good food.
This is my version of a boiled
dinner, certain to convert those who typically wince at the mention
of it’s name. Quantities vary depending the company.
In a (very) large stock pot, add
all the ingredients listed above for the broth. The brisket is going
to take longer to cook than the smoked shoulder (aprox. 5 and ½
hours). Add the brisket and enough cold water to cover well,
accommodating room for the shoulder. Bring to a boil, lower heat,
cover and simmer. After an hour and a half, add the smoked shoulder
and cook for 3 hours. Discard vegetables used for broth, add cabbage
and cook for one half hour. Add onions and potatoes, after 10 min’s
add the carrots and cook until done (10 to 15 min’s). I prefer
vegetables with a bit of a crunch, as there is nothing worse than a
carrot just shy of a Gerber consistency. Check meats and if extra
time is needed, remove all the cooked vegetables and set aside; Heat
up in the liquid 10 minutes before meat is ready. Serve in it’s
broth with a variety of mustards, and of course... a cold beer.
Cheers!
| Broth
8 stalks of celery
10 unpeeled large carrots
3 yellow onions, halved
12 cloves of garlic
1 small bunch of parsley
20 peppercorns
5 bay leaves
2 tablespoons of thyme
2 teaspoons of mustard seed
½ cup of cider vinegar
12 whole cloves, or 1-teaspoon ground
6 Pack of Beer (your choice)
1 Jalapeno Pepper |
Boiled
Dinner
10 lb. Smoked Shoulder
8 lb red brisket
20 small red potatoes
40 small white boiling onions
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