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New England Boiled Dinner

Seasoning Mix 1
2 tsp. salt
1 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. ground mace
1/4 tsp. ground nutmeg

Seasoning Mix 2
12 black peppercorns
6 allspice berries
4 cloves
4 small bay leaves
1 tsp. dried dill weed
1 tsp. mustard seed
1/4 tsp. ground nutmeg

3-lb corned beef brisket, trimmed of visible fat
1 medium green cabbage, cut into 6 wedges
3 cups rutabagas or turnip (about 1 or 2 large)
6 large carrots, cut in half crosswise and then lengthwise
8 cups beef stock
1 cup chopped onions
6 unpeeled garlic cloves
18 small new potatoes
2 small onions, cut into 8 wedges each
4 1/2 cups bite-size pieced peeled parsnips

Thoroughly combine the ingredients for Seasoning Mix 1 in a small
bowl. Makes 2 tbsp. plus 1/4 tsp. Sprinkle the seasoning mix all
over the brisket, and rub it in well with your hands. Place the
beef in a bowl and refrigerate overnight.

Remove the brisket from the refrigerator and let it come to room
temperature. Thoroughly combine the ingredients from Seasoning Mix
2 in a small bowl. Bring the stock to a boil in a large heavy pot
over high heat. Add all of Seasoning Mix 2, the chopped onions,
and the brisket. Bring the stock back to a boil, reduce the heat
to low and cover. Simmer, turning the meat once or twice, until
the brisket is tender but not falling apart, about 2 to 2 1/2 hours.

Add the garlic and potatoes and return to a boil. Cover the pot,
reduce the heat to low, and simmer 10 minutes. Turn the heat up to
high and add the cabbage, pushing it under the meat. Bring back to
a boil, reduce heat to low, cover the pot, and simmer 10 minutes.
Turn the heat to high, add all the remaining vegetables, and push
them under the meat. Bring to a boil, reduce the heat to low, cover
the pot, and simmer 5 minutes. Turn off heat and let pot sit,
covered, another 5 minutes. Serve immediately, with mustard or

Serves 4 to 6


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