New England Boiled Dinner
The New England Boiled Dinner recipe features tender corned beef paired with hearty vegetables like potatoes and cabbage, simmered to perfection. This traditional dish offers a comforting and flavorful meal, perfect for family gatherings and celebrations.
Ingredients
- Corned beef brisket – 3 to 4 pounds
- Potatoes, Yukon Gold or Red – 6 medium, peeled and cut into large chunks
- Carrots – 4 large, peeled and cut into large chunks
- Cabbage, green – 1 medium head, cut into wedges
- Turnips, optional – 2 medium, peeled and cut into chunks
- Onions – 2 medium, peeled and quartered
- Bay leaves – 2
- Whole peppercorns – 1 tablespoon
- Salt – to taste, optional; corned beef is usually salty
- Mustard or horseradish – for serving
Optional Seasonings:
- Garlic cloves – 3, peeled (optional)
- Parsley – fresh, chopped, for garnish (optional)
Instructions
- Prepping the MeatStart by rinsing the corned beef to remove excess salt. Place the meat in a large stockpot, cover with water, and bring it to a boil. Let it simmer for a few hours until it becomes tender.
- Prepping the VegetablesWhile the beef is cooking, peel and cut the potatoes, carrots, and cabbage into large chunks. The vegetables will be added later to ensure they don’t overcook.
- Cooking the VegetablesOnce the meat is nearly tender, add the potatoes and carrots to the pot. Let them cook for about 20-30 minutes before adding the cabbage.
- Final Cooking StageContinue simmering until all the vegetables are tender, but not mushy. Serve the meal with a splash of mustard or horseradish for added flavor.