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Recipe: New England Boiled Dinner (Crockpot)

Last post Jan 28, 2004 6:10 PM by ginbWI . 1 replies.


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  • Recipe: New England Boiled Dinner (Crockpot)
    New England Boiled Dinner
    Serving Size : 8

    Amount Measure Ingredient -- Preparation Method
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    6 medium potatoes (about 2 pounds) -- peeled and quartered
    6 medium carrots -- cut into 2-inch lengths
    1 large onion -- quartered
    3 garlic cloves -- minced
    1 (3- to 3-1/2-pound) corned beef brisket
    2 teaspoons dried dill seeds
    1 teaspoon dried rosemary -- crushed
    1/2 teaspoon salt
    2 (14-ounce) cans beef broth
    1 small head cabbage -- cut into 8 wedges
    Horseradish Sauce:
    1/2 cup mayonnaise
    1/2 cup sour cream
    2 tablespoons horseradish mustard
    2 teaspoons snipped fresh chives

    In a 5- to 6-quart slow cooker combine potatoes, carrots, onion and garlic. Trim fat from brisket. if necessary, 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 teaspoon salt. Pour broth over brisket. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If using low-heat setting, turn 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 a cutting board. Thinly slice meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer vegetables to serving platter. Serve meat with vegetables and, if desired, Horseradish Sauce.

    For Horseradish Sauce: In a small bowl stir together mayonnaise, sour cream, horseradish mustard and chives. Cover and chill in the refrigerator for 5 to 24 hours.

    Source: "Better Homes and Gardens All-Time Favorites Slow-Cooker"
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  • RE: Recipe: New England Boiled Dinner (Crockpot)
    This looks soooo good...thanks for sharing:)
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