New England Boiled Dinner Corned Beef
Experience the comforting, hearty flavors of a classic New England Boiled Dinner with Corned Beef, a time-honored recipe perfect for cozy family gatherings or celebratory feasts. This iconic dish combines tender corned beef brisket, slowly simmered with aromatic spices like bay leaves, black peppercorns, and garlic, creating a richly flavored broth. Packed with an array of vibrant, earthy vegetables—including cabbage wedges, red potatoes, carrots, parsnips, and rutabaga—this one-pot wonder is both satisfying and wholesome. The slow-cooking process ensures perfectly tender meat and flavorful vegetables, all seasoned to perfection. Serve it warm with a ladle of the savory cooking liquid for a rustic, comforting meal that's as flavorful as it is nourishing. Whether you're celebrating St. Patrick's Day or craving a traditional New England classic, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 12 cups water
- 2 pieces bay leaves
- 1 tablespoon whole black peppercorns
- 4 pieces garlic cloves, peeled
- 1 piece medium onion, quartered
- 1 head green cabbage, cut into wedges
- 4 pieces carrots, peeled and cut into large chunks
- 2 pieces parsnips, peeled and cut into large chunks
- 1 piece rutabaga, peeled and cut into large chunks
- 6 pieces red potatoes, halved (or quartered if large)
- to taste salt
- to taste freshly ground black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot or Dutch oven.
Add 12 cups of water (or enough to fully submerge the brisket) to the pot.
Add bay leaves, black peppercorns, garlic cloves, and the quartered onion to the pot. Bring the water to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the corned beef simmer gently for about 2.5 hours, or until the meat is tender but not falling apart. Skim off any foam or impurities that rise to the surface during cooking.
After 2.5 hours, add the carrots, parsnips, rutabaga, and potatoes to the pot. Cover and simmer for another 20 minutes.
Add the cabbage wedges to the pot, placing them on top of the other vegetables. Cover and simmer for an additional 15–20 minutes, or until the cabbage is tender but not mushy.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes. Slice it against the grain into thin slices.
Using a slotted spoon, transfer the cooked vegetables to a serving dish. Season the vegetables with salt and freshly ground black pepper to taste.
Serve the slices of corned beef alongside the boiled vegetables. Ladle some of the cooking broth over the top for added flavor, if desired. Enjoy!
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 14452 mg | 628% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 110.3 g | ||
| Protein | 379.8 g | 760% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1169 mg | 90% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 8879 mg | 189% | |
*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.
