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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

New England Boiled Dinner Recipe

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This recipe for New England Boiled Dinner is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 to 3pounds of corned beef brisket
3 tablespoons of 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 of salt

Horseradish cream:
1 cup sour cream
Up to 1 tablespoon of horseradish
Salt and freshly ground black pepper to taste
Directions:
Directions:
In a large pot (Dutch oven) 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 (about 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. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
3 hours

 

 

 

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