New England Boiled Dinner

Total Time:
3 hr 15 min
Prep:
45 min
Cook:
2 hr 30 min

Yield:
6 to 8 servings

Ingredients
  • 2 1/2 pounds corned beef brisket
  • 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
  • 2 potatoes, peeled and cut into large chunks
  • 3 carrots, cut into 4 pieces
  • 1 onion, quartered
  • 2 parsnips, cut into chunks
  • 2 turnips, cut into chunks
  • 1 small cabbage, cut into wedges
  • 1 tablespoon salt
  • Horseradish cream:
  • 1 cup sour cream
  • Up to 1 tablespoon prepared horseradish
  • Salt and pepper
  • Hot pepper sauce
Directions

In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.

To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.


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    This recipe is featured in:

    St. Patrick's Day