Best Boiled Beef With Pickled Vegetables And Pumpkin Seed Oil Recipes

NEW ENGLAND BOILED DINNER

New England Boiled Dinner image

Provided by Emeril Lagasse

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 1/2 to 3 pounds corned beef brisket
3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, each cut into 4 pieces
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cut into wedges
1 tablespoon salt
Horseradish cream:
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and freshly ground black pepper
Hot sauce (recommended: Tabasco)

Steps:

In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

TRADITIONAL BOILED DINNER

Traditional Boiled Dinner image

Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

Steps:

Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

BOILED BEEF: TAFEL SPITZ

Boiled Beef: Tafel Spitz image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 quart vegetable consomme
1/3 cup small diced carrots
1/3 cup small diced celery root
1/3 cup small diced leeks
1/2 cup fresh grated horseradish
1 1/2 pounds beef tenderloin
1/2 cup creme fraiche
Salt and pepper
2 ounces butter

Steps:

In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.
Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.
When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce.