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Associa Family Cookbook Volume III
1. Put the corned beef or beef brisket in a 5- or 6-quart Dutch oven and cover with 1 inch of water. If using
unseasoned corned beef brisket, add the peppercorns, cloves, and a bay leaf. If using fresh brisket, add
1 teaspoon of salt for every quart of water.
2. Bring to a simmer and then cover, lowering the heat until it's barely simmering.
3. Keep at a low simmer for 4 hours or until the meat is tender.
4. Remove the meat and set aside, keeping it warm.
5. Add the vegetables to the pot and bring the soup to a high simmer.
6. Cook at a high simmer until the vegetables are cooked through, about 15-30
minutes.
7. Cut the meat into thin slices across the grain and divide the meat among bowls.
Top with vegetables, broth, horseradish sauce, and mustard.
New England Boiled Dinner
S E R V E S 6 - 8
ingredients
directions
3½ lbs corned beef brisket or fresh beef
brisket
water
15 peppercorns (for corned beef
brisket)
8 whole cloves (for corned beef
brisket)
1 bay leaf (for corned beef brisket)
kosher salt (for fresh beef brisket)
2 medium turnips, peeled &
quartered
4 red potatoes, peeled & quartered
3 large carrots, cut into thirds with
the thickest pieces quartered
lengthwise
1 head cabbage, cut into fourths
horseradish sauce (for serving)
mustard (for serving)
L A U R A S . • T H E D A R T M O U T H G R O U P, A N A S S O C I A
®
C O M P A N Y
ENTRÉES
