Updated Monday, February 6th, 2012
Total Time: 25
Yield: 12 servings
"I can't imagine anyone not having New England Corned Beef Dinner on St. Patrick's Day," says Val Menard. After tasting her version, we can't imagine not having it ourselves, either. Adding her blend of cloves, peppercorns, bay leaf, rosemary, and aromatics to the broth gives the meat a richer, clearer flavor than the usual spice packets that are sold with the meat at this time of year.
Put beef in a large Dutch oven or stockpot and cover with water by 2 inches. Add onion, garlic, herbs, celery, and carrot. Turn heat to high and bring water to a boil; then reduce heat to low and simmer until meat is fork-tender, 4-1/2 to 5 hours, depending on thickness.
Remove beef to a large heated platter, cover with foil, and keep warm in a low oven. Strain liquid from pot to remove solids; then return liquid to pot and add potatoes, carrots, turnips, and cabbage.
Bring to a boil over high heat; then reduce heat to low and simmer, covered, until vegetables are tender, 40 to 50 minutes. Drain vegetables.
Slice meat against the grain into 1/4-inch-thick pieces; then arrange drained vegetables around it. Pass the mustard and horseradish.
This recipe feeds a crowd, with about 12 servings, but can be easily reduced. Simply use the same seasonings, a smaller piece of meat, and fewer vegetables.
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