Photo: New England Boiled Dinner Recipe
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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By j3nnd
on March 10, 2012
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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
By schwingel1_9373097
COHOCTON, NY
on October 24, 2010
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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!
By cowgryl1456_105...
WHITE HAVEN, PA
on October 21, 2010
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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.
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