New England Boiled Dinner

Our New England Boiled Dinner recipe is a classic version made with corned beef brisket, potatoes, cabbage, carrots, turnips and pearl onions.

Course Beef

Cuisine American, European

Prep Time 15 mins

Cook Time 3 hrs 30 mins

Total Time 3 hrs 45 mins

Servings servings

Calories 611

Add the corned beef to a stockpot, cover with water by about 3 inches and bring it to a rapid simmer. Cook for 10 to 12 minutes, then skim off any foam that forms on the top and discard. Reduce the heat to medium-low, add the peppercorns, cloves, and bay leaf.
Cover and continue cooking until the corned beef is fork-tender, 2-1/2 to 3 hours. Transfer the corned beef to a cutting board and cover loosely with foil to keep warm.
Add the potatoes to the stockpot and increase the heat to medium-high. Cover and cook for 5 minutes, then add the carrots, turnip, and pearl onions.
Simmer for an additional 10 minutes, then add the cabbage wedges and continue cooking until the potatoes and vegetables are tender when pierced with a knife, 10 to 15 minutes longer.
While the vegetables are cooking, slice the corned beef across the grain into 1/4-inch thick slices and prepare the horseradish cream sauce.
Combine the sour cream and horseradish in a small bowl, season to taste with salt and pepper, then transfer to a serving bowl.
Once the vegetables have cooked through, use a slotted spoon to transfer them to a large serving platter.
Reheat the corned beef by returning it to the pot for 2 minutes. Drain thoroughly and arrange the slices on the serving platter with the vegetables.
Serve with horseradish cream and coarse grain mustard for dipping.