New England Boiled Dinner

Photo by Becky Luigart-Stayner

Ingredients

4 bay leaves
2 ¼ cups thinly sliced parsnips (about 12 ounces)
4 whole allspice
3 cups thinly sliced carrot (about 1 pound)
2 ½ cups peeled (4 x 1/2-inch) strips rutabaga (about 12 ounces)
½ cup frozen pearl onions
16 small red potatoes, halved (about 2 pounds)
+ 5 more ingredients
- 1 small head green cabbage, cut into 8 wedges
- 2 ½ pounds cured corned beef brisket, trimmed
- ½ teaspoon black peppercorns
- 4 whole cloves
- ½ teaspoon mustard seeds

Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan. Strain cooking liquid through a sieve...

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Comments

Variations on New England Boiled Dinner

- 1 pound fingerling potatoes, halved crosswise
- Grated fresh horseradish (optional)
- 7 thyme sprigs
- 1 bunch fresh parsley stems
- +5 other ingredients
New England Boiled Dinner
- water
- 6 peppercorns
- 5 pounds corned brisket of beef
- 6 carrots
- 2 cups rutabaga
- 1/2 pound salt pork
- 8 small white onions
- 6 medium potatoes
- +3 other ingredients
New England Boiled Dinner
- 1/2 cup maple syrup
- 20 small boiling onions, peeled (about 1 pound)
- 5 turnips, peeled and quartered (about 1 1/4 pounds)
- 4 quarts water
- +3 other ingredients