Boiled Dinner, Corned Beef and Cabbage, Fried Cabbage with Bacon, Mashed Potatoes and Glazed Carrots

Ingredients

• 3.5 lb Corned Beef Brisket (Flat cut is recommended)
• 1 packet Pickling Spice Packet (Usually included with the brisket)
• 12 cup Water (Or enough to cover brisket by 1-2 inches)
• 2 pcs Bay Leaves
• 1 tsp Black Peppercorns
• 2 lb Red Potatoes (Scrubbed and quartered)
• 1 lb Carrots (Peeled and cut into 2-inch pieces)
• 1 large Yellow Onion (Peeled and quartered)
• 1 medium head Green Cabbage (Cored and cut into 6-8 wedges)
• 2 tbsp Unsalted Butter (Melted, for serving)
• 3 tbsp Fresh Parsley (Chopped, for garnish)
• 1 tsp Salt (For seasoning vegetables, adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 cup Grainy Mustard (For serving)

Instructions

1. 1

   Simmer the Corned Beef

   • Rinse the corned beef brisket under cold running water to remove any excess surface brine. Pat dry with paper towels.
   • Place the brisket, fat-side up, in a large stockpot or Dutch oven. Add the contents of the included spice packet, bay leaves, and whole black peppercorns.
   • Pour in enough cold water to cover the brisket by at least 1-2 inches.
   • Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and maintain a gentle simmer.
   • Simmer for 2.5 to 3 hours, or approximately 50 minutes per pound. The beef is ready when it is fork-tender, meaning a fork can be easily inserted and twisted with little resistance. Check periodically to ensure the water level remains above the beef, adding more hot water if necessary.
2. 2

   Cook the Root Vegetables

   • Once the beef is tender, add the quartered potatoes, carrots, and onion to the pot around the brisket.
   • Ensure the vegetables are mostly submerged in the cooking liquid. Increase the heat to bring the pot back to a simmer.
   • Cover and cook for 15-20 minutes, or until the vegetables are nearly tender when pierced with a fork.
3. 3

Ingredients

• 8 slices Thick-Cut Bacon (chopped into 1-inch pieces)
• 1 medium head Green Cabbage (about 2 lbs, cored and roughly chopped)
• 1 medium Yellow Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium.
   • Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crispy and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
2. 2

   Sauté the Aromatics

   • Add the sliced yellow onion to the hot bacon fat in the skillet.
   • Sauté for 3-4 minutes, stirring frequently, until the onion has softened and become translucent.
   • Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Cook the Cabbage

   • Add all of the chopped cabbage to the skillet. It will look very full, but it will cook down significantly.
   • Season with salt and black pepper, then toss everything together to coat the cabbage in the seasoned bacon fat.
   • Cover the skillet and cook for 5 minutes. This allows the cabbage to steam and wilt.
   • Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. Aim for tender-crisp, not mushy.
4. 4

   Finish and Serve

   • Pour the apple cider vinegar into the skillet. Stir and scrape up any browned bits from the bottom of the pan.
   • Return the cooked bacon to the skillet and toss to combine everything.
   • Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.