Boiled Dinner
A classic New England comfort food staple featuring tender corned beef simmered with hearty potatoes, carrots, and cabbage. This one-pot meal is simple, satisfying, and perfect for a chilly evening.
For 6 servings
4 steps. 220 minutes total.
- 1
Step 1
- a.Simmer the Corned Beef
- b.Rinse the corned beef brisket under cold running water to remove any excess surface brine.
- c.Place the brisket in a large stockpot or Dutch oven, fat-side up. Add the contents of the spice packet, whole peppercorns, and bay leaves.
- d.Pour in enough cold water to cover the brisket by at least 1-2 inches.
- e.Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and maintain a very gentle simmer (small bubbles breaking the surface) for 3 to 3.5 hours.
- f.Check the brisket periodically; it is ready when a fork inserts easily with little resistance. Skim any foam that rises to the surface during the first 30 minutes of cooking.
- 2
Step 2
- a.Add the Root Vegetables
- b.Once the beef is tender, add the potatoes, carrots, onions, and rutabaga to the pot around the brisket.
- c.Ensure the vegetables are mostly submerged in the cooking liquid. If needed, add a bit more hot water to the pot.
- d.Increase the heat slightly to bring the liquid back to a simmer. Cover and cook for 20-25 minutes, or until the root vegetables are just starting to become tender when pierced with a knife.
- 3
Step 3
- a.Add the Cabbage and Finish
- b.Gently place the cabbage wedges on top of the other vegetables in the pot.
- c.Cover the pot and continue to simmer for another 15-20 minutes.
- d.The dish is done when the cabbage is tender-crisp and the root vegetables are fully cooked but not falling apart.
- 4
Step 4
- a.Rest, Slice, and Serve
- b.Carefully transfer the cooked corned beef to a large cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute.
- c.While the beef rests, use a large slotted spoon to remove the vegetables from the pot and arrange them on a serving platter.
- d.To slice the beef, identify the direction of the muscle fibers (the grain) and slice thinly across them. Slicing against the grain is crucial for tenderness.
- e.Arrange the sliced beef on the platter with the vegetables. Ladle some of the hot broth over everything to keep it moist.
- f.Garnish with fresh parsley and serve immediately with spicy brown mustard and horseradish sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a flat cut brisket for even cooking and easier slicing.
- 2Always slice corned beef against the grain. To find the grain, look for the parallel lines of muscle fiber and cut perpendicular to them.
- 3Don't boil the beef vigorously. A gentle simmer is the key to tender, juicy meat, as a hard boil can make it tough.
- 4Save the flavorful cooking liquid (potlikker) to ladle over the meal or use as a base for soup the next day.
- 5For a traditional touch, cook beets separately (boiled or roasted) and serve on the side to avoid staining the whole dish pink.
- 6Leftover corned beef and vegetables make an excellent hash for breakfast the next morning.
Adapt it for your goals.
Vegetable Addition
Add 2-3 parsnips along with the carrots and potatoes for a slightly sweeter, earthier flavor.
Condiment PairingCondiment Pairing
Serve with a variety of mustards, such as spicy brown, Dijon, or whole grain, alongside traditional creamy horseradish sauce.
Glazed FinishGlazed Finish
For a different flavor profile, remove the cooked brisket, brush it with a mixture of brown sugar and mustard, and broil for a few minutes until a crust forms.
Why this is on our healthy list.
Excellent Source of Protein
Corned beef provides high-quality protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Root Vegetables
Potatoes, carrots, and rutabaga offer complex carbohydrates for sustained energy, dietary fiber for digestive health, and essential vitamins like Vitamin A and potassium.
Packed with Vitamin C & K
Cabbage is a cruciferous vegetable loaded with Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
Provides Heme Iron
The beef is a good source of heme iron, a form of iron that is more easily absorbed by the body than plant-based iron, helping to prevent anemia and support energy levels.
Frequently asked questions
A typical serving of New England Boiled Dinner contains approximately 650-750 calories, depending on the fat content of the brisket and the serving size of the vegetables.