New England Boiled Dinner

  • Level: Intermediate
  • Total: 4 hr
  • Prep: 1 hr
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
  3. 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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