NewEnglandBoiledDinner

New England Boiled Dinner

Gently simmering the meat in this hearty winter favorite for hours creates its melt-in-your-mouth quality. If you like, substitute turnips or parsnips for the rutabaga, or add a few additional potatoes so you can make Corned Beef Hash with the tasty leftovers.

Prep: 15 minutes
Bake: 3 hours 30 minutes to 4 hours

Ingredients

1 corned beef brisket (4 to 4 ½ pounds)
1 medium onion studded with 4 whole cloves
8 cups water
8 medium all-purpose potatoes (2 ½ pounds), peeled and each cut in half
8 carrots, peeled and each cut in half
1 small rutabaga (2 pounds), peeled and cut in half, each half cut into 8 wedges
1 small green cabbage (2 pounds), cut into 8 wedges
2 tablespoons chopped fresh parsley
Dijon mustard
Bottled white horseradish

Directions

1. In 8-quart Dutch oven, place brisket, clove-studded onion, and water and heat to boiling over high heat. With slotted spoon, skim and discard foam from surface. Reduce heat; cover and simmer until brisket is tender, 2 hours 30 minutes to 3 hours.

2. Add potatoes, carrots, and rutabaga to Dutch oven; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.

3. With slotted spoon, transfer brisket and vegetables to deep large platter; keep warm.

4. Heat liquid remaining in Dutch oven to boiling over high heat. Add cabbage; heat to boiling. Cover and boil until cabbage is tender, about 5 minutes.

5. Slice brisket very thinly across the grain. Transfer sliced meat to platter with vegetables. Place cabbage wedges on platter, sprinkle parsley on vegetables, and serve mustard and horseradish alongside. Makes 8 main-dish servings.

Recipe from Good Housekeeping

Last updated September 2005