New England Boiled Dinner

New England Boiled Dinner
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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Variations on New England Boiled Dinner

  • New England Boiled Dinner
    • 1 (2-pound) green cabbage, cored and cut into 8 wedges
    • 2 quarts water
    • 1 pound fingerling potatoes, halved crosswise
    • +6 other ingredients
  • New England Boiled Dinner
    • 6 green cabbage
    • 6 medium potatoes
    • 6 peppercorns
    • 1/2 pound salt pork
    • 6 carrots
    • 2 cups rutabaga
    • 3 parsnips
    • 5 pounds corned brisket of beef
    • water
    • +2 other ingredients
  • New England Boiled Dinner
    • 10 carrots, scraped and cut crosswise into 4 pieces (about 1 1/4 pounds)
    • 1/2 cup maple syrup
    • +5 other ingredients


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