No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

New England Boiled Dinner

  • Yield: 6 to 8 servings

Ingredients

  • 2 1/2 pounds corned beef brisket
  • 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
  • 2 potatoes, peeled and cut into large chunks
  • 3 carrots, cut into 4 pieces
  • 1 onion, quartered
  • 2 parsnips, cut into chunks
  • 2 turnips, cut into chunks
  • 1 small cabbage, cut into wedges
  • 1 tablespoon salt
  • Horseradish cream:
  • 1 cup sour cream
  • Up to 1 tablespoon prepared horseradish
  • Salt and pepper
  • Tabasco

Directions

  • In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.
  • Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and Tabasco.
  • To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.