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New England Boiled Dinner
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Hearty combination of corned beef and vegetables

c/o Nick Sundberg


  • 2 lbs (.9 kg). corned beef brisket, raw
  • 6 cloves garlic
  • 1 quart (950 ml) water
  • 1 small cabbage, quartered
  • 1 medium onion, sliced
  • 3 medium potatoes, cut into one-inch pieces
  • 2 cups (475 ml) root vegetables (carrots, parsnips, turnips and/or rutabagas)
  • 1 quart (950 ml) chicken broth
  • Place the beef in a large Dutch oven.
  • Add the water and garlic.
  • Bring to a boil.
  • Reduce the heat, cover, and simmer until tender (about 2 1/2-3 hours).
  • Remove the beef and allow to cool slightly.
  • Slice across the grain about 1/4-inch thick.
  • Serve over the vegetables.
  • Vegetables:
  • Bring the broth to a boil in a medium sauce pan.
  • Add the vegetables, cover, and reduce the heat.
  • Simmer until tender, 45 to 60 minutes.
Serve with horseradish sauce (1 Tablespoon prepared horseradish, 1 Tablespoon mayonnaise and 1/2 cup sour cream).

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