Hearty New England Boiled Dinner Recipes

Steps:

• Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

Steps:

• 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 and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• 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. Pass the horseradish cream for guests to help themselves.

Steps:

• Rinse the corned beef in cold water.
• Put in large pot and bring to a boil; drain and discard this water which will be very salty.
• Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
• Add the onions and turnip and cook for 30 minutes.
• Add the rest of the veggies and cook for another 20 minutes or so till tender.
• Remove all to a large platter with the meat in the center and veggies around the edge.

Steps:

• Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.
• Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).
• Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.