New England Boiled Dinner

By mirelsonp

Ingredients

• 6 medium potatoes, peeled and quartered (about 2 pounds)
• 6 medium carrots, cut into 2-inch lengths
• 1 large onion, quartered
• 3 cloves garlic, minced
• 1 3- to 31/2-lb corned beef brisket
• 2 tsp dried dill seeds
• 1 tsp dried rosemary, crushed
• 2 14-oz cans beef broth
• 2 small head cabbage, cut into 8 wedges
• Horseradish Sauce (optional)

Details

Servings 8

Preparation

Step 1

1. in a 5- to 6-quart slow cooker combine potatoes, carrots, onion, and garlic. Trim fat from brisket, cut brisket to fit into the slow cooker. (discard seasoning packet if present.) Place brisket on top of vegetables; sprinkle with dill seeds, rosemary, and 1/2 teaspoon salt. Pour broth over brisket.

2. cover, cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. Add cabbage wedges. cover; cook for 30 to 60 minutes more or until cabbage is tender. Transfer meat to a cutting board. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

Horseradish Sauce: In a small bowl stir together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons horseradish mustard, and 2 teaspoons snipped fresh chives. Cover and chill for 5 to 24 hours.