New England Boiled Dinner

TOTAL TIME: 4 hr
Prep: 1 hr
Inactive Prep: --
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)
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      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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