New England Boiled Dinner
Source of Recipe
unknown
List of Ingredients
6 medium potatoes, peeled and quartered (about 2 pounds)
6 medium carrots, cut into 2" lengths
1 large onion, quartered
3 cloves garlic, minced
1 corned beef brisket, about 3 to 3 1/2 pounds
2 t. dried dill seeds
1 t. dried rosemary, crushed
2 cans (14.5 oz. each) beef broth
1 small head cabbage, cut into 8 wedges
Horseradish Sauce (recipe follows)
Recipe
IN a 5-6 quart slow cooker, combine potatoes, carrots, onion and garlic. Trim
fat from brisket if needed. Cut brisket to fit into the slow cooker. Discard
seasoning packet if present. Place brisket on top of vegetables; sprinkle with
dill seeds, rosemary and 1/2 t. salt. Pour broth over brisket. Cover and cook
on low heat for 11 to 12 hours or on high heat setting for 5-6 hours. If
using low heat setting, burn slow cooker to high heat setting. Add cabbage wedges.
Cover; cook for 30 to 60 minutes more or until cabbage is tender. Transfer
meat to cutting board. Thinly slice across the grain. Place meat with vegetables
on a serving platter. Using a slotted spoon, transfer vegetables to serving
platter. Serve meat with vegetables and if desired, horseradish sauce. Serves 8
Horseradish sauce: In a small bowl stir together 1/2 cup mayonnaise, 1/2 cup
sour cream, 2 T. horseradish mustard, and 2 t. snipped fresh chives. Cover and
chill in the refrigerator for 5 to 24 hours.
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