Photo: New England Boiled Dinner Recipe
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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By amahoney727_7042088
Cambridge, MA
on March 13, 2010
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I always cook to many veggies when I make this! For a great leftover supper, cut up all the veggies adding them to a well heated skillet, with about 4 Tbl butter. Heat them till slightly browned and heated thoroughly. Serve with warmed leftover meat!
By dnassmann_9109604
Auburn, NY
on January 14, 2010
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My mother always told me how much time and effort it took to cook this dinner so I never tried it on my own with a busy work schedule. Now that I am retired I thought I would try it and found this recipe on line. Certainly not difficult and does not take all day as I was led to believe. One of my husbands favorites. I make this for him before I hit him with bad news. It makes things a lot easier.
By tlivlif_9662037
Chesapeake , VA
on March 13, 2008
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I liked the extra veggies, parsnips and turnips.
The horseradish cream was good to, we just used hoseradish plain before.
Read all 6 reviews