New England Boiled Dinner

This meal-in-a-pot is actually simmered, not boiled, which produces fork-tender results. Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.

Yield: 8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)

Ingredients

• 7  thyme sprigs
• 1  bunch fresh parsley stems
• 1  bay leaf
• 1  (3-pound) cured corned beef brisket, trimmed
• 2  quarts water
• 18  small boiling onions, peeled
• 3  carrots, cut crosswise into 2-inch pieces
• 1  (2-pound) green cabbage, cored and cut into 8 wedges
• 1  pound  fingerling potatoes, halved crosswise
• Grated fresh horseradish (optional)

Preparation

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

2. Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.

Nutritional Information

Calories:

238 (42% from fat)

Fat:

11g (sat 3.7g,mono 5.3g,poly 0.5g)

Protein:

13.5g

Carbohydrate:

21.6g

Fiber:

4.2g

Cholesterol:

56mg

Iron:

2.1mg

Sodium:

982mg

Calcium:

57mg