Tuesday, March 17, 2009

New England Boiled Dinner

corned beef brisket, 4-5 lbs.
4 onions, peeled
6 boiling potatoes, peeled
8 small young beets
6 carrots, scrubbed and peeled
6 small turnips, scrubbed
1 green cabbage, quartered and cored

Ingredients for horseradish cream:
3/4 cup heavy cream
4 T prepared (bottled) horseradish
2 T vinegar
salt, to taste

Preparing the beef and vegetables:
Rinse the corned beef under cold running water. Place in a large pot and cover with cold water. Bring to a boil, skimming off the scum that rises to the surface during the first 10 minutes. Cover and simmer for 2 hours. Add the onions and potatoes and simmer for 15 minutes.

Meanwhile, bring a large saucepan of water to a boil. Add the beets and boil until they are barely tender when pierced with a knife. Drain and transfer to a 250 degree F oven to keep warm.

When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes longer.

When everything is done, remove the meat from the pot, slice it and arrange on a warmed ovenproof platter. Arrange the vegetables around the meat. Place in a warm oven, along with a dish of the drained beets.

Turn up the heat under the broth and, when it boils, add the cabbage wedges. Boil for 3 minutes, then drain and place in a separate serving bowl.

Serve slices of beef with a selection of vegetables. Pass horseradish cream at the table.

Serves 6 to 8

Preparing the horseradish cream:
Pour the cream into a chilled stainless steel mixing bowl and using chilled beaters, beat until stiff.

Gently fold in the horseradish, vinegar and salt.

Makes about 2 cups.


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