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New England Boiled Dinner

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.
Course Entree
Servings 6


  • 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


  • 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.