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New England Boiled Dinner with Horseradish Cream
- Active Time 15m
- Total Time 3h 55m
This is a classic cold-weather "one-pot" supper perfect for family and friends. You can easily stretch this to feed more by adding extra vegetables.
- For Boiled Dinner:
- 3 pounds corned beef brisket
- 10 black peppercorns
- 3 cloves
- 1 bay leaf
- 6 russet potatoes (about 2 pounds), peeled and cut in half
- 6 onions, peeled
- 4 carrots, sliced into 1-inch lengths
- 4 parsnips, sliced into 2-inch lengths
- 1 rutabaga, cut into quarters
- 1/2 head green cabbage, cut into quarters
- For Horseradish Cream:
- 1/2 cup prepared horseradish, drained
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup heavy cream
TO PREPARE BOILED DINNER: Place the corned beef, peppercorns, cloves and bay leaf in a large stockpot, cover with cold water, and bring to a boil over high heat. Turn down the heat to low and simmer, covered, for about 3 hours, or until tender. Add the potatoes, onion, carrots, parsnips and rutabaga, and simmer for 30 minutes longer. Add the cabbage and simmer for 15 to 20 minutes or until cooked though but still firm. Taste the vegetables and add salt and pepper as necessary.
TO PREPARE HORSERADISH CREAM: Combine the horseradish, lemon juice, sugar and salt in a small bowl. Just before serving, whip the cream to soft peaks in a large chilled mixing bowl. Fold in the horseradish mixture. Note that the horseradish cream will not hold well; prepare as close to the serving time as possible.
TO SERVE: Remove the beef from the pot, carve away all the fat, and slice into 1/4-inch-thick slices. Transfer the sliced meat to a large warm serving platter. Remove the bay leaf. Place the vegetables all around the meat, spoon a small amount of broth over the meat and vegetables (just enough to moisten ), and serve immediately, with the horseradish cream on the side.
Tip: This dish cools off very quickly once plated, so if it can't be served immediately, use an ovenproof platter and place it in a low oven. Better yet, the trimmed (but not sliced) meat and vegetables could be held in the stock until ready to serve. Extra corned beef and vegetables can be held with some of the stock in the refrigerator for another meal, or slice the beef and use it for corned beef sandwiches. The amount of water needed for the boiled dinner will be determined by the size of the pan you choose. You want to cover the corned beef and have enough water so that when the vegetables are added they also will be completely submerged; 2 inches of water above the brisket will do it. If it turns out you need more, simply add simmering water to the pan before the vegetables go in. The cooking times for the vegetables are estimates and will give very soft-but not mushy-vegetables (except for the cabbage, which we prefer slightly crunchy). If you prefer all your vegetables less tender, add them closer to the end of the cooking, about 30 minutes before you are ready to serve. The horseradish cream adds a touch of elegance to this homey meal, but prepared horseradish, horseradish mayonnaise, or prepared mustard can be served instead. WINE RECOMMENDATION: A zesty West Coast pinot noir or French Beaujolais Villages makes the right statement for this entree.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1251 calories; 64g total fat; 224mg cholesterol; 766mg sodium; 111g carbohydrates; 23g fiber; 63g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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