Description
This traditional New England Boiled Dinner is a hearty one-pot meal featuring tender corned beef brisket slow-cooked with cabbage, potatoes, carrots, and onions. The long simmer develops rich flavors, resulting in a comforting, flavorful dish perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Meat
- 3 pounds corned beef brisket
Vegetables
- 1 head cabbage, cut into wedges
- 6 potatoes, peeled
- 4 carrots, chopped
- 1 onion, quartered
Other
- Water to cover
Instructions
- Prepare the meat: Place the 3 pounds of corned beef brisket in a large pot and cover it with enough water to fully submerge the meat. This will be the base for your flavorful broth.
- Simmer the beef: Bring the water to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer gently for 2 to 3 hours. This slow simmering tenderizes the meat and infuses the broth with rich flavor.
- Add root vegetables: After the meat has cooked for 2 to 3 hours, add the peeled potatoes, chopped carrots, and quartered onion to the pot. Continue to cook for an additional 20 minutes to allow the vegetables to soften.
- Add cabbage: Next, add the cabbage wedges to the pot and cook everything together for another 15 minutes. The cabbage should be tender but still hold its shape.
- Slice and serve: Remove the corned beef from the pot and slice it against the grain into thin pieces. Serve the sliced meat alongside the cooked vegetables, spooning some of the flavorful broth over the dish for added moisture and taste.
Notes
- This dish is traditionally served on St. Patrick’s Day.
- Skim the foam from the broth during boiling to maintain a clearer and cleaner-flavored broth.
- For best results, use a well-marbled corned beef brisket.
- Leftovers can be refrigerated and re-used in sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
