Recipe: Red Lion Inn New England Boiled Dinner

NEW ENGLAND BOILED DINNER

1 (4 to 5 pound) corned beef brisket
4 quarts chicken broth
1 teaspoon pickling spices
1 head garlic, unpeeled and cut into quarters
12 small new potatoes, peeled
6 carrots, coarsely chopped
6 small turnips, diced
8 small beets, with tops
FOR SERVING (OPTIONAL):
Hot mustard
Prepared horseradish

Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.

Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes.

Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).

TO SERVE:
Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.

Makes 6 to 8 servings
Source: Red Lion Inn Cookbook: Classic Recipes and New Favorites from the Most Famous of New England's Inns by Suzi Forbes Chase