After many years of trying different recipes for this traditional St. Patrick’s Day meal, I finally decided to create my own version from what I’d learned from previous attempts. Although it’s similar to many other recipes for this dish, I hope you’ll find something new and useful. I didn’t include the traditional turnips and parsnips (I can never remember which one I like and which one I detest) but they could certainly be included if your pot has the capacity. The Lemon-Horseradish Sauce (recipe follows) complements the corned beef nicely although if you prefer you can serve this with just horseradish and whole grain mustard on the side. Needless to say, your favorite Irish beer is the preferred quaff for this meal.
New England Boiled Dinner
- 3 bay leaves
- 1 tsp. black peppercorns
- 1 tsp. four peppercorn blend (if not available, use all black peppercorns)
- 3 whole cloves
- 5 whole allspice berries
- 4 sprigs fresh thyme
- 6 cloves peeled garlic, lightly smashed
- 3 14.5 oz cans low-sodium beef broth (or the equivalent amount of homemade beef stock if available)
- 1/2 tsp. dry mustard
- 1 3-5 lb. corned beef, spice packet discarded
- 2 medium onions, one peeled and left whole, one cut into wedges and skewered with toothpicks to hold wedges together
- 6 medium red or white boiling potatoes, left whole
- 1 small head green cabbage, skewered
- 3 large carrots, halved
- Parsley, chopped (for garnish)
- Lemon-Horseradish Sauce for serving (recipe follows)
- Large dutch oven/stockpot with a minimum capacity of 6 quarts
- Large ovenproof platter
Tie first seven ingredients together in cheesecloth to create a bouquet garni. Place brisket along with any juices from the package into pot along with the whole onion and bouquet garni. Add beef broth and enough water to make a total of 11 cups of liquid. Stir in dry mustard.
Bring to a rapid boil, skimming any gray scum that rises to the top. Reduce heat to a very low simmer and cook for approximately 3 to 4 hours, turning brisket every half hour. Meat is done when a knife pierces it easily.
Remove brisket from pan, cover tightly with aluminum foil and set aside. Discard onion and bouquet garni. Strain liquid to remove as many impurities as possible and rinse pot.
Preheat oven to 300 degrees.
Return strained liquid to pot and add potatoes and carrots (this would also be the time to add parsnips and turnips, if using). Return liquid to boil then reduce heat to a simmer. Simmer for approximately 15 minutes or until potatoes and carrots are approximately half-cooked.
Add cabbage and skewered onions and bring to a boil. Reduce heat and simmer for approximately 15 more minutes or until vegetables can be pierced easily with a knife but have not turned mushy.
Place reserved brisket on platter and arrange vegetables around it. Place in oven for 10 minutes. Remove from oven, slice beef against the grain, garnish with parsley and serve with Lemon-Horseradish Sauce.
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2 tsp. finely grated lemon zest
- 1 1/2 tsp. whole grain mustard
- 3 T. prepared horseradish (liquid included)
- 1 1/4 tsp. kosher salt
- 1/2 tsp. lightly crushed caraway seed (optional)
- Several drops Tabasco
- Freshly ground black pepper
Combine first seven ingredients in small bowl. Season to taste with Tabasco and black pepper.
Refrigerate at least 30 minutes or up to 3 days.
Variation: Add fresh dill and serve with grilled salmon.