Traditional New England Boiled Dinner

By á-46

Ingredients

• For Beef:
• 1 (4 pound) corned beef brisket
• For Vegetables:
• 8 new potatoes, scrubbed and halved
• 8 small boiler onions, peeled
• 1 pound baby carrots, scraped
• 4 parsnips, peeled and cut into 2-inch chunks
• 1 rutabaga, peeled and cut into 2-inch chunks
• 3 small turnips, peeled and quartered
• 1 small head green cabbage, cored and cut into wedges
• 1/4 cup chopped fresh parsley
• For Horseradish Sauce:
• 1 1/2 cups sour cream
• 4 to 6 tablespoons prepared horseradish
• 2 tablespoons Dijon-style mustard
• 3 tablespoons apple cider vinegar

Details

Servings 8

Preparation

Step 1

DIRECTIONS FOR BEEF: Rinse the corned beef under running water and place in an 8-1/2 quart Dutch oven. Cover with cold water and bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer, covered, for 3-1/2 hours. (At this point the meat can sit in the hot cooking liquid for up to 2 hours if you wish to delay serving time.) Remove the meat to a carving board and cover loosely with aluminum foil.


FOR VEGETABLES: To the Dutch oven add the new potatoes, onions, carrots, parsnips, rutabaga, and turnips. Simmer, uncovered, for 30 to 40 minutes, or until the vegetables are quite tender. Add the cabbage wedges and the beets and cook for an additional 10 minutes.


FOR SAUCE: In a medium bowl combine all the ingredients. This sauce will keep for 1 week in the refrigerator.


TO SERVE: Slice the meat on the diagonal across the grain and place in the center of a large platter. Remove the vegetables from the broth and place them around the meat. Season to taste with salt and pepper. Sprinkle with the chopped parsley just before serving. Serve with the Horseradish Sauce and slices of dark bread.