 
Dutch Oven & Cast Iron Recipes >
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New
England Boiled Dinner
one 3 pound corned beef brisket
16 small white onions, peeled
8 small potatoes, peeled
8 medium carrots, halved crosswise
1 rutabaga or 2 turnips, peeled and cut into wedges
1 medium head cabbage, cut into wedges
Prepared mustard
Horseradish sauce
In a 6 quart Dutch oven, place corned beef and enough water
to cover. Over high heat, heat to boiling. Reduce heat to
low. Cover; simmer 1 1/2 hours or until meat is nearly
tender.
Add onions and potatoes. Cover; simmer 20 minutes. Add
carrots and rutabaga. Cover; simmer 15 minutes. Arrange
cabbage over all. Cover; simmer for 15 minutes more.
To serve: Place met on platter; arrange vegetables around
meat. Spoon a little cooking liquid over vegetables. Serve
with mustard and Horseradish sauce.
Horseradish sauce:
1 cup of sour cream
1/4 cup of mayonnaise
1/4 cup of horseradish
1/2 teaspoon of salt
1/2 teaspoon of prepared mustard
a dash of white pepper
In a medium bowl, stir together all ingredients. Yield
1 1/2 cups
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