New England Boiled Dinner

Total Time:
4 hr
Prep:
1 hr
Cook:
3 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 1/2 to 3 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, each 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 freshly ground black pepper
  • Hot sauce (recommended: Tabasco)
Directions

In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.

For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot 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. Pass the horseradish cream for guests to help themselves.


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    I too was raised in New England, by a native New Englander and we always made this with a smoked picnic shoulder of pork--it is soooo good and my Midwest hubby and even the lil ones LOVE this meal--it is always a hit and smoked picnic is always very cheap. I cook it all day long however bc it is a tougher piece of meat
    Though I love Corned Beef. I was raised by a New England native and our Boiled Dinner was always fixed with a Smoked Pork Shoulder. The smell of this meal cooking takes me back to my childhood and memories of my parents (both gone more than 10 years.
     

     
    Cooking this today on a cold Upstate New York Day along with Mom's Bread Pudding w/ Apples and raisins and lemon sauce for dessert!
     
    Excellent! I used a semi bonless ham instead of the brisket, very, very good. Everything was perfectly seasoned, I didn't like the sauce, it doesn't need it after all.Very easy to make.
    The sour cream sauce was awesome, I used a horseradish maple mustard instead of straight horseradish. I dont know why this is labeled as intermediate becasue it super easy, you dont have brine anything. I will make it again this way.
    Delicious and very easy, but next time I'll use 2 T. or less of the pickling spices. I didn't use the parsnips or turnips... would've, if I'd had 'em! My friend made a similar dish with small, whole onions and I loved them. Will do the same next time I make this dish. Definitely worth doing again!
    With respect to Emeril I left out the parsnips and turnips because my fussy eater husband and son wouldn't touch the dish if included. Like another reviewer I don't know why this was rated as a "Difficult" level recipe. Preparation was quite easy and directions exact. I had a 3 pound corned beef brisket and used half a bag of peeled baby carrots, sliced a medium sweet vidalia onion, and used about six peeled red potatoes. Otherwise I used what Emeril listed. Having never cooked a corned beef brisket despite coming close to the half a century mark I was nervous. I knew I could count on Emeril to base a delicious first try on. The vegetables were perfect- Goldilock's "just right" stage and the meat was moist and delicious. The mister ate SIX helpings of the meat and he usually isn't a big meat eater. None of us eat cabbage but I left that in as a traditional earmark and as a chance to try it. I'm very pleased I included it as everyone enjoyed it. This is an awesome recipe destined to be repeated, and not only on St. Patrick's Day. You won't go wrong trying this dish!
    Listed as being at a difficult level, it was very easy to make, just some prep work with all the veggies to peel and cut. I made in a slow cooker, for the first 4 hours just the corn beef and than i added all the veggies except for the cabbage. I put the cabbage in for the last 2 hours... I hate mushy veggies and this worked out great. I love this recipe, have made this a number of times and will make again!
    This recipe has to be the best corned beef and cabbage I've ever had. The spices in the cheese cloth bag really added to the flavor of the entire dish. I didn't find this recipe difficult at all. Thanks Emeril.
    Was one of the best dishes I've ever made copying recipes from this network
    Just like Grandma's and my Mom's were growing up in New Hampshire... Funny how good smells and taste can take you back in time.... Oh those were the days...
     

     
    Tyray, Waldorf, MD
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