New England Boiled Dinner Corned Beef Cabbage
Dive into the hearty flavors of a classic New England Boiled Dinner with Corned Beef and Cabbage, a comforting one-pot meal perfect for cozy family gatherings or holiday celebrations like St. Patrick’s Day. This recipe combines tender corned beef brisket, slow-simmered with aromatic spices such as bay leaves, cloves, and peppercorns, alongside an array of vibrant vegetables, including carrots, celery, red potatoes, and wedges of green cabbage. Gently cooked in a richly seasoned broth, the ingredients infuse together for a symphony of flavors that’s both nourishing and satisfying. Ready in just over three hours, this dish is as simple to prepare as it is impressive to serve—especially when garnished with fresh parsley and paired with a dollop of spicy mustard or creamy horseradish. Whether you're celebrating tradition or simply craving a hearty, wholesome meal, this New England classic is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 medium yellow onion
- 4 pcs carrots
- 3 pcs celery stalks
- 8 small red potatoes
- 1 head green cabbage
- 2 pcs bay leaves
- 1 tbsp whole black peppercorns
- 4 pcs cloves
- 12 cups water
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot or Dutch oven.
Peel and quarter the onion. Add it to the pot along with the bay leaves, peppercorns, and cloves.
Pour in 12 cups of water, ensuring that the brisket is fully submerged. Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to low, cover the pot, and simmer gently for 2 1/2 hours. Skim off any foam or impurities that rise to the surface during cooking.
While the brisket cooks, prepare the vegetables: peel the carrots and cut them into 2-inch pieces, chop the celery into similar-sized pieces, scrub the potatoes clean, and remove the outer leaves from the cabbage before cutting it into wedges.
After 2 1/2 hours, add the potatoes, carrots, and celery to the pot with the brisket. Simmer for an additional 20 minutes.
Add the cabbage wedges to the pot, ensuring they are mostly submerged in the liquid. Simmer for another 15-20 minutes, or until the vegetables are tender and the brisket is easily pierced with a fork.
Transfer the cooked brisket to a cutting board and let it rest for 5 minutes before slicing against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Arrange the sliced corned beef on the platter alongside the vegetables.
Optionally, garnish with chopped fresh parsley. Serve immediately with mustard or horseradish on the side, if desired.
Nutrition Facts
Calories |
4485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.0 g | 333% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 13846 mg | 602% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 43.7 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 10128 mg | 215% | |
*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.
