Prepare a feast to feed a hungry crowd, New Hampshire-style, by trying your hand at our New England Boiled Dinner recipe. After several hours, the moist, tender corned beef meat is ready to be plated with the assortment of vegetables that have been cooked in the flavorful beef broth. Though they need little accompaniment, a spicy-creamy horseradish sauce is the perfect finishing touch.
Recipe courtesy of Santos Loo
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New England Boiled Dinner
Total:
5 hr
Active:
45 min
Yield:
8 servings
Level:
Easy
Total:
5 hr
Active:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

  • One 5-to-6-pound corned beef brisket, uncooked
  • 4 tablespoons pickling spice
  • 1 head garlic, cut in half crosswise
  • 3 medium beets (about 1 pound)
  • 1 pound carrots, cut into 2-inch lengths
  • 8 ounces frozen pearl onions
  • 8 ounces parsnips, cut into 2-inch lengths
  • 12 new red potatoes, halved (about 1 1/2 pounds)
  • 1 large rutabaga, peeled and sliced into 16 wedges (about 1 1/2 pounds) 
  • 1 medium cabbage, stem intact, cut into 8 wedges (about 3 pounds)
  • Chopped fresh parsley, for garnish
  • Horseradish Cream Sauce, recipe follows
Horseradish Cream Sauce:
  • 1 1/2 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons whole grain mustard
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt

Directions

Place the brisket in a large pot and add enough cold water to cover the meat by 3 to 4 inches. Add the pickling spice and garlic and bring to a boil. Reduce to a simmer, cover and cook until the brisket is tender enough that a fork slides easily in and out when poked, 2 1/2 to 3 hours. Remove it from the broth and set aside while you cook the vegetables.

Place the beets in a medium saucepan and cover with water. Bring to a boil and simmer until tender, about 35 minutes. Peel and slice. 

Strain the beef cooking broth through a fine-mesh sieve and return it to the large pot, discarding the pickling spices and garlic. Bring the broth back to a simmer and add the carrots, onions, parsnips, potatoes and rutabagas. Simmer, uncovered, until the vegetables are fork-tender but not mushy, 25 to 30 minutes. Remove and set aside. Add the cabbage and simmer for 6 to 8 minutes; it should still be firm but slightly wilted. Put the brisket back into the broth to gently warm while arranging the vegetables on a platter. 

Trim and discard the fat from the brisket and slice across the grain into 1/4-inch slices. Top the vegetables on the platter with the sliced corned beef. Garnish with parsley and serve with Horseradish Cream Sauce and some broth on the side.

Horseradish Cream Sauce:

Mix the sour cream, horseradish, mustard, parsley and salt in a large bowl. 

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