Boiled with veggies; garlic, onion, carrot, potato, and cabbage. Veggie’s added in sequence so they’re tender crisp at serving. Vinegar and horseradish for condiments.
Just like my grandma in MA…New England boiled dinner. I still make it this exact way 50+ years later…Boiled with veggies; garlic, onion, carrot, potato, and cabbage. Veggie’s added in sequence so they’re tender crisp at serving. Vinegar and horseradish for condiments.
Just like my grandma in MA…New England boiled dinner. I still make it this exact way 50+ years laterBoiled with veggies; garlic, onion, carrot, potato, and cabbage. Veggie’s added in sequence so they’re tender crisp at serving. Vinegar and horseradish for condiments.
and mustard…whole grain…cook the brisket 45 mins per lb…A bit of mustard, your favorite one of course, is another great condiment option...
I’m glad I read “bread” after “beer”…Both. Ours comes from a friend who raises cattle, so it’s pre-brined in I-don’t-know-what for I-don’t-know-how-long, but when it comes to us it's drained and dry-rubbed with the ingredients. We...
1. Simmer for 45 minutes per pound.
2. Retain water.
3. Place in baking dish and bake @350 for 45 minutes.
4. Begin boiling the potatoes in the retained water.
5. After 25 minutes, add the cabbage, chopped carrots, and onions to the boiling water.
6. Drain vegetables, remove from heat, and cover.
7. Remove beef from oven, allow to rest for 5-10 minutes.
8. Serve with hot beer bread and veggies.
Where do you source that?Only the points for us.