New England Boiled Dinner

New England Boiled Dinner Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables.  Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.

Yield:

8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 42 %
Fat 11 g
Satfat 3.7 g
Monofat 5.3 g
Polyfat 0.5 g
Protein 13.5 g
Carbohydrate 21.6 g
Fiber 4.2 g
Cholesterol 56 mg
Iron 2.1 mg
Sodium 982 mg
Calcium 57 mg

Ingredients

7 thyme sprigs
1 bunch fresh parsley stems
1 bay leaf
1 (3-pound) cured corned beef brisket, trimmed
2 quarts water
18 small boiling onions, peeled
3 carrots, cut crosswise into 2-inch pieces
1 (2-pound) green cabbage, cored and cut into 8 wedges
1 pound fingerling potatoes, halved crosswise
Grated fresh horseradish (optional)

Preparation

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

2. Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.

Note:

James Peterson,

March 2008
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