New England Boiled Dinner

Name: New England Boiled Dinner
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 bay leaves; 1 teaspoons black peppercorns; 454 grams cups thinly sliced carrot (about; 1 kilograms cured corned beef brisket, trimmed; 1 small head green cabbage, cut into 8 wedges; 1 teaspoons mustard seeds; 340 grams 1/4 cups thinly sliced parsnips (about; 118 milliliters frozen pearl onions; 907 grams 16 small red potatoes, halved (about; 340 grams 1/2 cups peeled (4 x 1/2-inch) strips rutabaga (about; 4 whole allspice

New England Boiled Dinner might be just the main course you are searching for. One portion of this dish contains approximately 26g of protein, 22g of fat, and a total of 462 calories. This recipe serves 8. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of potatoes, peppercorns, cured corned beef brisket, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place beef in a large Dutch oven.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender.

Ingredients you will need

Black Peppercorns

Mustard Seeds

Bay Leaves

Allspice

Clove

Water

Beef

Remove beef from pan.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids.

Equipment you will use

Sieve

Bowl

Place 1 large heavy-duty zip-top plastic bag inside each of 2 bowls.

Equipment you will use

Ziploc Bags

Bowl

Pour reserved cooking liquid into bags; let stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag.

Drain liquid into pan, stopping before fat layer reaches the opening; discard fat. Repeat procedure with remaining bag.

Equipment you will use

Frying Pan

Add beef, carrot, rutabaga, parsnips, onions, and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.

Ingredients you will need

Parsnip

Potato

Rutabaga

Cabbage

Carrot

Onion

Beef

Equipment you will use

Frying Pan

Remove beef from pan, and cut across the grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid.

Ingredients you will need

Vegetable