Being from South of Boston (not South Boston - but close enough), gives me a little authority on how this meal should be done. It is a very traditional St. Paddy’s Day Feast. But of course you know me - I have just a little twist on it. I roast the beets instead of putting them in the broth. They retain so much more flavor and they do not turn everything red. The big bonus here is your the next morning is so much tastier too.Red Flannel Hash Of course you must have leftovers to make tomorrow's breakfast. I am a purist that way. The red flannel hash MUST be made from the left over of this meal to have the flavor you need in the hash. That is just how it is done. You can ask any true New Englander. (Recipe for Red Flannel Hash follows) Of course there is a REAL recipe for Irish Soda Bread following as well. This recipe feeds 4, easily doubled and even tripled so you have enough for left overs for another meal and the hash. this is the meal that keeps on giving!
3-4 pound piece corned beef, whichever one you like best
1 4 oz piece of salt pork
2 bay leaves
1 tablespoon caraway seeds
5 black peppercorns
3 parsnips, peeled and cut into 3 " pieces
5 carrots, peeled and cut into 3" pieces
3 turnips, peeled and quartered
1 small rutabaga
6 small onions, peeled
4 potatoes, peeled and quartered
1 head cabbage cut into wedges
4 beets, roasted in a 400 degree oven until tender, then peel and slice
How to Prepare
In large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns and salt pork. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate, keep warm. Discard the pork. Add then to the broth the parsnips, carrots, and turnips and rutabaga, simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 15 minutes. Serve the warm, sliced meat with a little broth, beets and vegetables all around the meat on a big platter family style.