Name: New England Boiled Dinner
Yield: 4 servings
Ingredients: 2 1/2 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, 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; 1 cup sour cream; Up to 1 tablespoon prepared horseradish; Salt and pepper; Hot pepper sauce

Servings: persons

2 1/2 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, 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
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and pepper
Hot pepper sauce

1
In a large pot combine meat, spice bag and enough cold water to cover.
2
Bring to a boil, reduce heat and simmer 2 hours.
3
Add vegetables and salt.
4
Simmer 30 minutes more.
5
Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.
6
To finish, remove corned beef to a carving board and slice against the grain.
7
Transfer to a large, warmed, deep platter.
8
Drain broth and reserve for soup, if desired.
9
Arrange vegetables around meat and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

New England Boiled Dinner

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