New England Boiled Dinner (Clay Pot)
This hearty and healthy New England Boiled Dinner is a classic dish that is perfect for feeding the whole family. Made in a clay pot, this one-pot meal is full of flavor and nutrition. The dish includes a variety of vegetables and protein, such as corned beef, cabbage, carrots, potatoes, and onions, all cooked together to create a delicious and satisfying meal. This recipe is perfect for busy weeknights or lazy Sundays, and is sure to become a family favorite.New England Boiled Dinner (Clay Pot) Classic boiled dinner is full of falvor and nutrition you need, and one pot tasty food that feeds the whole family!
Yield
16 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
corned beef
|
|
| 4 | cups |
water
|
|
| 1 |
bay leaves
|
*
|
|
| 1 | teaspoon |
thyme
|
*
|
| 3 | sprigs |
parsley leaves
|
*
|
| 1 | teaspoon |
peppercorns
|
|
| 2 |
onions
finely chopped |
|
|
| 2 |
carrots
sliced |
|
|
| 2 | stalks |
celery
sliced |
*
|
| Accompaniments | |||
| 1 | small |
cabbage
cut into wedges |
*
|
| 6 | small |
potatoes
cut into halves |
|
| 6 |
carrots
cut into 1/2 inch pieces |
|
|
| 3 |
parsnips
cut into 1/2 inch pieces |
*
|
|
| 1 | small |
turnip
cut into cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
corned beef
|
|
| 946 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
|
*
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 5 | ml |
peppercorns
|
|
| 2 | each |
onions
finely chopped |
|
| 2 | each |
carrots
sliced |
|
| 2 | Stalks |
celery
sliced |
*
|
| Accompaniments | |||
| 1 | small |
cabbage
cut into wedges |
*
|
| 6 | small |
potatoes
cut into halves |
|
| 6 | each |
carrots
cut into 1/2 inch pieces |
|
| 3 | each |
parsnips
cut into 1/2 inch pieces |
*
|
| 1 | small |
turnip
cut into cubes |
*
|
Directions
Soak the clay pot in cold water for 10 minutes. Place the beef in the pot. Add the water.
There should be sufficient water to just cover the beef. Add the herbs, onions, carrots, and celery. Cover the pot and place in a cold oven.
Turn the heat to 450℉ (230℃) and bake for 1 hour.
Add the accompanying vegetables, cover the pot, and cook for another hour.
Serve with horseradish, or make a horseradish dressing by combining 1 cup sour cream, three tablespoons prepared horseradish, and the juice of ½ lemon.
