New England Boiled Dinner

Total Time:
4 hr 25 min
Prep:
10 min
Cook:
4 hr 15 min

Yield:
6 to 8 servings

Ingredients
  • 1 corned beef brisket (4 to 5 pounds)
  • 4 quarts chicken broth
  • 1 teaspoon pickling spices
  • 1 head garlic, unpeeled and cut into quarters
  • 12 small new potatoes, peeled
  • 6 carrots, coarsely chopped
  • 6 small turnips, diced
  • 8 small beets, with tops
  • Hot mustard (optional)
  • Prepared horseradish (optional)
Directions
  • Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.

  • Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).

  • Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.


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