Description
A classic New England boiled dinner featuring tender corned beef brisket simmered slowly with hearty potatoes, carrots, cabbage, and onions, creating a comforting and flavorful one-pot meal perfect for family gatherings 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
Others
- Water to cover
Instructions
- Prepare the corned beef: Place the 3-pound corned beef brisket in a large pot and add enough water to completely cover the meat. This will be the base of your broth and key to cooking the beef slowly.
- Simmer the beef: Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot and cook the beef for 2 to 3 hours until it becomes tender and flavorful.
- Add root vegetables: After the beef has simmered, add the peeled potatoes, chopped carrots, and quartered onion to the pot. Continue cooking for another 20 minutes so the vegetables begin to soften.
- Cook the cabbage: Next, add the cabbage wedges to the pot. Simmer for an additional 15 minutes until the cabbage is tender but not mushy, absorbing the savory flavors from the broth.
- Slice and serve: Carefully remove the corned beef from the pot and let it rest for a few minutes. Slice the meat against the grain for tenderness. Serve the sliced beef alongside the cooked vegetables and some broth for a warm, satisfying meal.
Notes
- This dish is a traditional favorite for St. Patrick’s Day celebrations in New England.
- Skim off any foam or impurities from the broth during simmering to achieve a clearer, cleaner flavor.
- Leftovers can be used to make corned beef hash and other dishes.
- Adjust seasoning with salt and pepper if desired, but corned beef is typically salty enough on its own.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
