St. Paddy's Day New England Corned Beef Brisket w/ Spiced Vinegar Dressing

Saint Paddy's Day is a religious tradition in New England. For this recipe, try to get the traditional Irish ingredients donated to the food banks, shelters, and soup kitchens. Typically, whole potatoes, whole carrots, 5 - 7 pounds corned beef briskets, the briskets cooked whole, fresh parsley, fresh thyme, and raw, whole, green cabbages are the main ingredients for boiled dinner.

Instead of fresh, quartered cabbages, for this recipe, just add sauerkraut and Australian beet relish on the side, separately, warmed up. A ratio of 1/4 drained beet relish to 3/4 drained sauerkraut. Get the refrigerated sauerkraut or a homemade kind with peeled, thinly-sliced, cored, granny smith apples.

***3 pounds of homemade green cabbage and Granny Smith's green apple sauerkraut and 1 pound of Aussie beet relish, from organic beets only. Drain both, and remember to add it on the side, separately, warmed up.

14 pounds corned, organic, grass fed-only, beef brisket, cut into 4-inch cubes, 2-inches wide by 1-inch thick/deep by 4-inches long, rectangular-shaped, marinated for 24-hours, completely covered in Holy Abbey Winery merlot to reduce the sodium and help improve the texture, and flavor

4 fresh, organic, large fennel bulbs, washed, bottom and top ends trimmed off, cut into quarters (4 equal pieces)

10 large, organic, butternut squashes, peeled, washed, de-seeded, cut into 4-inch pieces, equivalent to corned beef brisket

2 - 7 large, organic turnips, peeled, washed, cut into 4-inch pieces, equivalent to corned beef brisket

3 - 4 large yellow onions, organic, each cut into four pieces

7 bunches of fresh, organic, flat-leaf parsley, stems removed, washed, leaves chopped into 1/4-inch pieces, added at the last 5 minutes of cooking time

7 cups of fresh, organic thyme sprigs, washed, chopped into 1/4-inch pieces, added at the last 5 minutes of cooking time

7 cups of dried, organic sweet basil leaves, Californian (I always prefer basil leaves, dried for seasoning butternut squash recipes)

Water: enough to completely cover all ingredients.  Pots (stovetop pots, largest sizes) should only be 1/2 filled of ingredients so it doesn't boil over. Divide recipe in half for an at-home, small kitchen.

Directions:

Boil water high for 2 minutes. Then, add corned beef brisket, cut up, to it. Lower heat to low-medium. Add the rest of ingredients with the exception of the parsley, thyme, sauerkraut and beet relish.  Parsley and thyme will be added at the last five minutes of cooking time. The sauerkraut and beet relish will be served on the side.

Simmer the stovetop ingredients on low heat, with a cover on for approximately 45 minutes. Stir it every 15 minutes. Check the meat temperature for two pieces of corned beef brisket.

Drain all ingredients into large, metal colanders or metal, heat-safe, drainer.  Put it into a large serving pan, deep dish.

For spiced vinegar dressing:

First, add into a stovetop pot, the following ingredients:

40 cups of apple cider vinegar, organic
Organic, stevia powder, to taste
5 cups ground cinnamon powder, organic
4 cups ground nutmeg, organic
2 cups ground clove powder, organic
1 - 3 cup of allspice powder, organic
2 - 4 cups of finely-ground, black pepper, organic, freshly-ground
1 - 2 cups of ground ginger powder, organic

Bring to a boil for 2 minutes, then stir, and lower temperature to medium heat. Simmer for 5 - 7 minutes on medium heat. Cool for 10 minutes. Put half into small, microwaveable containers, labeled and dated in the fridge, for convenience or dressing any leftovers. The rest should be served warmed up, put on the side, with a small ladle spoon, for dressing, to taste/personal preferences.