This is one of our all time favorite dinners. We don’t cook it that often but on St Patrick’s Day it is a must have. This meal is also called New England Boiled Dinner. I don’t know why it has two names but you will find this recipe under either name on this blog. This dish has so much broth I suggest serving it with some light biscuits or traditional Irish Soda Bread, otherwise it is truly a ‘one dish meal’.
We are such cabbage lovers that I use a larger ratio of cabbage to meat than this recipe calls for but since no other amounts have to be adjusted if you increase the cabbage just use your own judgement.
Have a great time with this traditional family meal and throw in a few limericks to boot!!!!
| Prep Time | 45 minutes |
| Cook Time | 2 1/2 hours |
| Servings |
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Ingredients
Dinner ingredients
- 2 1/2 pounds corned beef brisket
- 3 tablespoons pickling spices usually is packaged with brisket
- 2 potatoes peeled and cut into large chunks
- 1 onion quartered
- 2 parsnips cut in chunks
- 2 turnips cut in chunks
- 1 small Green cabbage cut in wedges
Horseradish cream:
- 1 cup sour cream
- prepared horseradish to taste
- salt and pepper to taste
Ingredients
Dinner ingredients
Horseradish cream:
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Instructions
- In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours.
- Add all vegetables but the cabbage and simmer 30 minutes more. Or until vegetables are tender.
- Remove brisket from pot and set the cabbage wedges on top of the vegetables, cover and cook until the cabbage is tender , approx. 15 minutes.
- Slice the brisket while the cabbage is cooking. If the brisket cools too much in the carving time place slices back in pot on top of the cabbage to heat through.
- To serve: Place vegetables on a large platter surrounding the sliced corned beef. Pass broth in a separate serving bowl or gravy boat.
Horseradish Cream
- Combine sour cream and horseradish in a small bowl. Salt and pepper to taste.
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