A traditional stick-to-your-ribs dinner from when yeoman farmers worked the stony New England soil and found enough moxie to throw off the British yoke. Every American should try this dinner at least once in his or her lifetime.

SERVINGS

Serves 6 to 8

INGREDIENTS

2 pounds salt-cured ham, or fresh pork shoulder

4 pounds corned beef brisket

Bouquet garni (several sprigs of parsley, sage, and
thyme tied together)

4 medium onions, peeled

6 medium potatoes, peeled

3 medium carrots, peeled

3 medium turnips, scrubbed

3 small beets

1 small head of cabbage, quartered and cored
Creamy horseradish sauce (homemade or store-bought)

PREPARATION

1.    If using ham, put it in a pot, cover with water, bring to a full boil, and then turn heat off and set it aside to cool.

2.    Place the cooled ham or pork in a large pot with the beef brisket, cover with fresh water, and bring it to a boil. Boil for 10 minutes, skimming off any scum that accumulates on the surface of the water. Reduce heat, add the bouquet garni, cover, and simmer for 2 hours. At the end of this time, add the onions and potatoes and simmer for 15 minutes. Then add the carrots and turnips and simmer for 30 minutes more.

3.    Meanwhile, in a small saucepan filled with water bring the beets to a boil and boil them until they are barely tender when stuck with a knife, 15 to 20 minutes. Drain, put them in a serving bowl, and keep warm in a 200°F oven.

4.    When the meat and vegetables are done, remove the meat and vegetables from the broth, place the meat on a platter, slice it, and place the vegetables around the meat. Place the platter in the warm oven. Remove the bouquet garni and discard. Bring the broth back to a boil over high heat and add the cabbage quarters. Boil the cabbage for 5 to 7 minutes; drain and place in a separate serving bowl.

5.    Serve the pork, beef, vegetables, beets, and cabbage along with a bowl of the hot cooking broth. Accompany with creamy horseradish sauce.