Entree: United States – New England – Boiled Dinner (Hearty one-pot boiled meat with potatoes, root vegetables, and cabbage, a traditional New England meal)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) corned beef brisket, trimmed
- 10 cups (2.4 L) water, or enough to cover brisket
- 2 tbsp (10 g) pickling spice
- 2 bay leaves
- 12 whole black peppercorns
- 1 large onion, quartered
- 2 lb (907 g) Yukon Gold potatoes, halved if large
- 1 lb (454 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) rutabaga or yellow turnips, peeled and cut into chunks
- 1 medium head cabbage, about 2 lb (900 g), quartered
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) Dijon mustard, for serving
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Rinse the corned beef under cold water and place in a large stockpot; add water to cover, pickling spice, bay leaves, peppercorns and quartered onion. Bring to a boil, then reduce heat to a gentle simmer.
2. Simmer, partially covered, for 2 1/2 to 3 hours until the brisket is nearly fork-tender, skimming any foam from the surface.
3. Add the potatoes, carrots, and rutabaga; simmer 20–25 minutes.
4. Add the cabbage quarters and continue simmering 15–20 minutes until all vegetables and meat are tender.
5. Remove the corned beef to a cutting board and let rest 10 minutes; discard bay leaves and onion from the pot. Stir apple cider vinegar and butter into cooking liquid, and season vegetables with salt and pepper to taste.
6. Slice the brisket across the grain into 1/4-inch (6 mm) slices and serve with boiled vegetables, a spoonful of cooking liquid if desired, Dijon mustard, and chopped parsley.