New England Boiled Dinner with Corned Beef
New England boiled dinner with corned beef is a classic one-pot meal of slow-simmered beef brisket, cabbage and root vegetables. This version includes a couple of easy techniques that ensure balanced flavors and perfectly cooked vegetables.
Servings: 6 servings
Ingredients
- 2 to 3 lb corned beef brisket uncooked
- 10 peppercorns
- 6 whole cloves
- 1 bay leaf
- 1-1/2 pounds baby red potatoes (24 ounce bag)
- 8 ounces baby carrots
- 1 lb purple-top turnips peeled and cubed
- 3/4 lb pearl onions peeled (see notes)
- 1 head green cabbage cut into wedges (see notes)
- Whole grain mustard for serving
Horseradish Cream Sauce:
- 3/4 cup sour cream
- 2 tablespoons prepared horseradish
- Salt and freshly ground black pepper
Instructions
- Rinse the corned beef under cool running water. Place it in a large Dutch oven and add enough cold water to cover by about 1 inch. Bring to a boil over high heat and cook for 10 minutes. Drain and discard the water.
- Return the corned beef to the pot and again cover with fresh cold water by about 1 inch. Bring to a gentle simmer over medium heat.
- Add the peppercorns, cloves, and bay leaf. Reduce the heat to medium-low (or low as needed) to maintain a gentle simmer. Cover and cook until the corned beef is fork-tender, 2-1/2 to 3 hours.
- While the corned beef cooks, prepare the vegetables: scrub the potatoes, peel and cube the turnips, peel the pearl onions, and cut the cabbage into wedges, leaving the core intact to hold the wedges together.
- When the corned beef is tender, transfer it to a cutting board and tent loosely with foil. Let it rest while you cook the vegetables.
- Increase the heat under the cooking liquid to medium-high and add the potatoes. Cover and simmer for 5 minutes.
- Add the carrots, turnips, and pearl onions. Cover and continue simmering for 10 minutes.
- Add the cabbage wedges, ensuring they are mostly submerged in the liquid. Cover and simmer 10 to 12 minutes longer, or until all the vegetables are tender when pierced with the tip of a knife but not falling apart.
- While the vegetables cook, prepare the horseradish cream sauce. In a small bowl, combine the sour cream and horseradish. Season with salt and freshly ground black pepper to taste.
- Slice the corned beef across the grain into 1/4-inch thick slices.
- Using a slotted spoon, transfer the vegetables to a large serving platter. Briefly return the sliced corned beef to the hot cooking liquid for about 1 to 2 minutes to rewarm, then arrange the slices in the center of the platter.
- Serve with horseradish cream sauce and whole-grain mustard.
Notes
How to peel pearl onions: Immerse the onions in rapidly boiling water for 3 to 4 minutes, then plunge them into ice water for 2 minutes. Drain well, cut off the root end of the onion with kitchen shears, then squeeze gently from the opposite end. The onion should pop out of the skin through the trimmed end.
How to cut the cabbage: Trim the stem end from the cabbage, and cut it into 6 wedges, leaving the core intact. This keeps the wedges from falling apart.
Nutrition
Calories: 598 | Total Fat: 32g | Cholesterol: 112mg | Sodium: 1671mg | Carbohydrates: 45g | Fiber: 10g | Sugar: 13g | Protein: 35g