This corned beef recipe (also called New England Boiled Dinner) is a flavorful one-pot meal, served with a zesty Dijon mustard cream sauce! Perfect for your winter dinner or for a St. Patrick's Day celebration!
Place the corned beef into a large stockpot or dutch oven. Add the peppercorns, cloves, garlic, and bay leaves on top of the beef. (Alternatively, you can use the spice packet that comes with the corned beef, instead of these spices.)
Fill the pan with water until it is just covering the corned beef. Bring to a boil over high heat. Once it is boiling, place a lid on the pan and reduce to medium-low heat. Simmer for 3 hours, or until the meat is 165F degrees and fork-tender.
Prepare the potatoes, carrots, and turnips by cutting into 2-3 inch chunks. Cut the cabbage into wedges.
Once the beef is tender, remove it to a large plate and cover tightly with aluminum foil to rest. Add the turnips, potatoes, and carrots to the water in the stock pan. Taste the water and if it tastes too salty, add additional boiling water.
Simmer the vegetables for 20 minutes, then add the cabbage and simmer an additional 10 minutes, or until the vegetables are tender.
Trim excess fat from the meat, then slice the meat against the grain. Serve with vegetables and creamy mustard sauce.
Creamy Mustard Sauce
Mix the sour cream, dijon mustard, lemon juice, and seasonings together in a small bowl.