New England Boiled Dinner

Need a cozy one-pot meal? Try New England Boiled Dinner with corned or fresh beef brisket, cabbage, carrots, and potatoes. Also great in the slow-cooker! It’ll will warm your soul and fill your belly.

NOTE:

Corned beef can be pretty salty. So, if you are making boiled dinner with corned beef, you may want to put it in a pot, cover with cold water, bring to a boil, and then discard the water before starting the recipe. If the broth ends up being too salty, you can serve just the meat and vegetables without the broth, or add water to the broth to dilute it.

Ingredients:

1 (3 1/2-pound) corned beef brisket or fresh beef brisket

15 peppercorns

8 whole cloves

1 bay leaf

Kosher salt, if using fresh brisket

2 medium turnips, peeled and quartered

4 red new potatoes, peeled and quartered

3 large carrots, cut into thirds and the thickest pieces quartered lengthwise

1 small head cabbage, cut into fourths

Horseradish sauce, mustard, or both, for serving

Method:

1.Boil the corned beef and seasonings:

Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water.

If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.

If using fresh brisket, add 1 teaspoon of salt for every quart of water.

Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).

2.Remove the meat and add the vegetables:

Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste.

Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.

3.Slice the meat across the grain:

Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.

Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce, mustard or both.

NUTRITION FACTS: (PER SERVING)

168                         7g                  23g                     6g

 Show Full Nutrition Label:

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Enjoy.