aem wrote:
> Neil wrote:
>>> You don't mean to say that you plan to cook the
>>> cabbage, potatoes, celery (?) and carrots as long
>>> as you're cooking the brisket, do you?
>>> If so . . .
>>
>> I find it works well enough to start the spice bag out in cold water;
>> once it's boiling add the brisket; once it's back to a boil, add the
>> rest, in any order you please. Reduce to a simmer and keep it there.
>>
>> So, yes: although it's important to get the brisket boiling for a
>> minute or two by itself, the vegetables can all simmer in the pot
>> with it for the whole two hours; they come out tender and appealing.
>> I don't like the idea of timing the various vegetable additives by
>> different clocks.
>
> To each his own. After two hours of simmering, potatoes have fallen
> apart, carrots are like mush and cabbage is disgusting. That's how
> they did "New England Boiled Dinner" at school and it kept me from
> even trying corned beef and cabbage for many years.
>
I agree with you, to a point, aem. I add the potatoes and cabbage
(quartered) and I don't add carrots (hate them) at the end, but hey, more
power to anyone who likes them. I put the new potatoes and quartered
cabbage in the broth about 30 minutes. This year I didn't put a mustard
glaze on the corned beef (I didn't have any brown mustard, and wasn't
inclined to run to the store) and I don't care for brown sugar glazes. I
let the corned beef finish roasting in the oven for the last bit of time it
took to cook the potatoes and the cabbage wedges in the broth until tender.

Jill

> Instead, I put the potatoes in twenty minutes before the brisket is
> done simmering, the carrots five to ten minutes later. When I have
> removed the brisket, spread it with mustardy glaze and put it in the
> oven, I then put cabbage wedges in the simmering liquid for five
> minutes, then remove them to another pot where they finish with butter
> and a touch of soy sauce. -aem