Boiled Dinner
A hearty, one-pot New England classic featuring tender corned beef brisket simmered with cabbage, potatoes, and carrots until everything is melt-in-your-mouth tender. The long, gentle cooking turns a humble cut of beef into a deeply savory centerpiece, with the vegetables soaking up all the rich, meaty broth.
For 4 servings
- prep
Rinse and trim the corned beef.
Remove the corned beef brisket from its packaging. Rinse under cold water and pat dry with paper towels. Set aside the spice packet.
- boil · ~120 min
Simmer the corned beef.
Place the brisket in a large heavy-bottomed pot. Add the included spice packet, smashed garlic cloves, peppercorns, and bay leaves. Pour in enough cold water to cover the meat by about 2 inches. Bring to a boil over high heat, then skim off any gray foam that rises to the surface. Reduce the heat to low, cover, and maintain a gentle simmer for 2 hours, until the meat is fork-tender.
TIPA gentle simmer — just a few bubbles breaking the surface — is essential. A rolling boil will make the brisket tough and chewy. - boil · ~20 min
Add the root vegetables.
Add the potato halves and carrot pieces to the pot around the brisket. Bring the liquid back to a gentle simmer, cover, and cook for 20 minutes.
- boil · ~15 min
Add the cabbage wedges.
Nestle the cabbage wedges into the broth, pushing them down gently to submerge as much as possible. Continue to simmer, covered, for another 10 to 15 minutes, until the cabbage is tender but still holds its shape. Stir in a pinch of salt if needed.
TIPKeep the core on the cabbage wedges — it helps them hold together during simmering. - rest · ~10 min
Rest the brisket before slicing.
Using tongs, transfer the brisket to a cutting board and tent loosely with foil. Let it rest for 10 minutes so the juices redistribute.
TIPAlways slice corned beef against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This makes every slice tender instead of stringy. - assemble
Slice the meat and plate the dinner.
Slice the rested brisket against the grain into 1/4-inch thick slices. Arrange the slices on a large platter surrounded by the boiled potatoes, carrots, and cabbage wedges. Ladle a few spoonfuls of the warm cooking broth over everything.
- garnish
Garnish with fresh parsley and serve with mustard.
Scatter the chopped parsley over the platter and serve immediately with whole-grain mustard on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the corned beef under cold water before cooking to remove excess surface brine.
- 2Skim the gray foam that rises during the first boil for a clearer, cleaner broth.
- 3Keep the core attached to the cabbage wedges so they hold their shape during simmering.
- 4Let the brisket rest for 10 minutes before slicing to keep the meat juicy.
- 5Always slice the corned beef against the grain for the most tender bites.
- 6Use the reserved cooking broth to moisten leftovers when reheating.
Adapt it for your goals.
Low-sodium
Use an uncured corned beef brisket and omit the spice packet, seasoning with peppercorns and bay leaves only. Great for those watching their salt intake.
root vegetable swapRoot-vegetable swap
Replace potatoes with parsnips or turnips for a lower-carb, earthier twist.
spicySpicy
Add 1-2 dried red chiles or a teaspoon of red pepper flakes to the simmering broth for a subtle heat that complements the meat.
Why this is on our healthy list.
Rich in Protein
Corned beef brisket provides a substantial amount of high-quality protein, supporting muscle maintenance and repair.
Vitamin C from Cabbage
Cabbage is a good source of vitamin C, which supports immune function and collagen synthesis.
Fiber-Rich Carrots
Carrots contribute dietary fiber and beta-carotene, which supports vision and digestive health.
Potatoes as Energy Source
Potatoes provide complex carbohydrates and potassium, a key mineral for fluid balance and muscle function.
Frequently asked questions
Yes, but corned beef brisket is traditional. If substituting, use another tough, fatty cut like beef chuck and add pickling spices to the broth.
