Corned Beef and Cabbage, aka Boiled Dinner, has become the mainstay of St. Patrick’s Day celebrations. It has also become a customer favorite at Verrill Farm where, as luck would have it, executive chef Kevin Carey taps his Irish roots to prepare the popular meal every March.
‘A tender, savory boiled dinner is hard to pass up,’ says Carey. ‘It’s also messy and time consuming to prepare so this St. Patrick’s Day, let us do the cooking!’ Carey explains his preparation this way, ‘I start with 15 lb briskets, cook them for around 3 hours and then trim them. Some people trim before cooking because it’s less messy, but leaving the fat on infuses the meat with flavor’. Once done, Carey cautions to cut against the grain to retain tenderness and then serve up the corned beef with tasty, traditional sides. At Verrill Farm, that means cabbage, carrots, potatoes from the farm’s cold cellar, and house-made horseradish sauce all for just $13.95.
‘Since St. Patrick’s Day is on a Sunday this year, we’re turning Verrill Farm into a destination for celebration with our first Boiled Dinner Buffet in the heated greenhouse. A true taste of Ireland right in Concord!’ says farm owner Jen Verrill Faddoul. The buffet is available from 12:00 – 2:00 pm and 4:00 – 6:00 pm. Reservations are not necessary but may be made by calling 978.369.4494.
The Boiled Dinner for $13.95 is also available to go these times:
March 15 – 17: packaged to go from the refrigerated case
March 17: packaged hot to go from 12 – 2 pm & 4 – 6 pm
Add soda bread. Full loaf – $7.50 • Mini loaf – $1.95
For a sweet finale to the classic meal, add a shamrock shaped & decorated sugar cookie from the farm stand kitchen for $1.95.
11 Wheeler Road • Concord