New England Boiled Dinner {Corned Beef & Cabbage}
New England Boiled Dinner is 'meat and potatoes' in it's most pure and simplest form. It's a wonderfully hearty one dish meal the whole family will enjoy.
Ingredients
- 3 1/2 lb. corned beef brisket with seasoning packet
- 20 peppercorns optional
- 10 whole cloves optional
- 2 bay leaves optional
- 3-4 small turnips peeled and quartered
- 4-6 red new potatoes peeled and cut in half
- 4-6 large carrots peeled and cut in half
- 3-4 small onion peeled
- 2-3 parsnips peeled and cut in half
- 1 small head cabbage cut into fourths
- 3-4 beets peeled, reserved to cook separately
- crusty bread optional
- softened butter optional
Instructions
- Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
- Bring to a simmer and then cover. Maintain a gentle low simmer for 3 1/2 - 4 hours until the meat is tender when a fork is inserted.
- Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
- For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
- To slice the meat, locate the direction of the grain, then thinly slice against the grain.
- Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.