New England Boiled Dinner
Discover the comforting flavors of a traditional New England Boiled Dinner, a hearty one-pot meal that's perfect for cozy family gatherings or festive occasions. This classic dish features tender corned beef brisket, slow-cooked to perfection alongside a medley of seasonal vegetables including carrots, potatoes, turnips, and cabbage, all infused with the subtle aromatics of bay leaves and peppercorns. With just 20 minutes of prep and simple simmering techniques, this recipe delivers rich, homey flavors with minimal effort. Serve it with a drizzle of melted butter over the vegetables and a side of tangy mustard or horseradish for an authentic New England touch. Whether you're celebrating St. Patrick's Day or simply craving timeless comfort food, this boiled dinner is sure to delight!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 10 cups water
- 2 pieces bay leaf
- 1 tablespoon black peppercorns
- 4 pieces medium carrots, peeled and halved
- 4 pieces russet potatoes, peeled and quartered
- 1 piece medium turnip, peeled and cut into chunks
- 1 piece medium green cabbage, cut into wedges
- 1 teaspoon salt
- 2 tablespoons unsalted butter (optional, for serving)
- 2 tablespoons prepared mustard or horseradish (optional, for serving)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and place it in a large stockpot.
Add 10 cups of water to the stockpot, ensuring the brisket is fully submerged. Add the bay leaves and black peppercorns to the pot.
Bring the water to a boil over high heat, then reduce to a simmer. Cover the pot and let the brisket cook for about 2.5 hours, or until it is tender. Skim off any foam or impurities that rise to the top during cooking.
After 2.5 hours, add the carrots, potatoes, and turnip to the pot. Sprinkle in the salt. Cover and let cook for an additional 20 minutes.
Add the cabbage wedges to the pot and cook for another 20 minutes, or until all the vegetables are tender but not falling apart.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes. Slice the meat against the grain into thin slices.
Transfer the vegetables to a large serving platter, arranging them alongside the sliced corned beef.
Optional: Serve with a small dish of melted butter for drizzling over the vegetables, as well as prepared mustard or horseradish on the side for the corned beef.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.5 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
