New England boiled dinner

 

            A cold-weather one-pot meal.

Makes 12 servings

Beef

• 1 fresh beef brisket (about 4½ pounds)
• 12 cups water

Bouquet garni

• 1 tablespoon black peppercorns
• 2 whole cloves
• 1 bay leaf
• 1 teaspoon leaf thyme, crumbled
• 1 teaspoon mustard seeds

Vegetables

• 1 small rutabaga (about 1 pound), pared and cut into 1½-inch pieces
• 8 small red-skinned potatoes (about 1¼ pounds), remove ½-inch strip of skin from around center
• 2 large parsnips (about ¾ pound), pared and cut into 1-inch-thick slices
• 6 medium-size carrots, pared and cut into in half lengthwise, cut crosswise into 3-inch lengths
• 1 bunch small beets (about 1½ pounds), trim greens, leaving 2 inches
• 1 small head Savoy cabbage or green cabbage (about 1½ pounds), cut into wedges
• 8 small onions, peeled

Horseradish sauce with walnuts

• ½ cup heavy cream
• ¾ cup sour cream
• 2 tablespoons bottled horseradish, drained
• 2 tablespoons chopped parsley
• ¼ cup finely chopped toasted walnuts
• Salt and pepper, to taste

1. Prepare beef, trim excess fat from beef, leaving ¼-inch layer ; place beef and water in large Dutch oven.
2. Prepare bouquet garni, tie peppercorns, cloves, bay leaf, thyme and mustard seeds in cheesecloth bag ; add to pot.
3. Bring to boiling, lower heat, cover and simmer 2½ hours.
4. While beef is cooking, prepare vegetables.
5. Add rutabaga, beef and simmer 10 minutes.
6. Add onions, simmer another 10 minutes.
7. Add potatoes, parsnips and carrots, simmer another 25 minutes.
8. While vegetables are cooking prepare horseradish sauce, beat cream in medium-size bowl until soft peaks form ; fold in sour cream, horseradish, parsley, walnuts, salt and pepper and refrigerate until serving.
9. After potatoes and other vegetables have simmered, add cabbage to beef ; simmer until cabbage is tender, about 15 minutes.
10. Remove beef and vegetables to serving platter ; slice brisket.
11. Serve with hot broth and horseradish sauce.

BON APPÉTIT