Entree: United States – New England – New England Boiled Dinner

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) corned beef brisket, with included spice packet (or approx. 3 lb/1.36 kg brisket and 2 tbsp/30 ml pickling spice)
- 10 cups (2.4 L) water, plus more to cover as needed
- 1 large onion, peeled and halved (about 8 oz / 225 g)
- 2 bay leaves
- 10 whole black peppercorns
- 1 tbsp (15 ml) apple cider vinegar (optional, brightens cooking liquid)
- 1 lb (450 g) small red or Yukon Gold potatoes, unpeeled (about 12–16 small potatoes)
- 6 medium carrots, peeled and cut into 2-inch (5 cm) pieces (about 12 oz / 340 g)
- 2 medium turnips, peeled and cut into large chunks (about 10 oz / 285 g) — substitute 1 medium rutabaga (about 16 oz / 455 g) if preferred
- 1 small head green cabbage, about 1.5 lb (680 g), cored and cut into 8 wedges
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) Dijon or coarse-grain mustard, for serving
- 2 tbsp (30 ml) prepared horseradish, for serving (optional)
- Fresh chopped parsley, for garnish (optional)
- Salt and freshly ground black pepper, to taste (remember brisket is salted—taste cooking liquid before adding salt)

Instructions

Short Description:
A hearty one-pot classic of salted corned beef simmered with potatoes, cabbage, and root vegetables until tender, served with mustard or horseradish. This rustic New England main course showcases seasonal farm produce and simple, comforting flavors.

Regional Notes:
This New England version centers on corned beef brisket simmered with cabbage, potatoes, carrots, and turnips—ingredients widely grown in New Hampshire and the region. Unlike some Irish variants that pair only potatoes and cabbage, the New England boiled dinner traditionally includes a mix of root vegetables and uses the brisket's pickling spices and a long, gentle simmer to develop a tender, savory centerpiece.

1. Rinse the corned beef brisket under cold water to remove excess brine, then place it fat-side up in a large Dutch oven or stockpot. Add the water to just cover the brisket (about 10 cups/2.4 L) and bring to a gentle boil over medium-high heat.
2. Skim any foam that rises to the surface, then add the onion halves, bay leaves, black peppercorns, the brisket spice packet or 2 tbsp (30 ml) pickling spice in a tied cheesecloth bag, and apple cider vinegar if using. Reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours, or until the brisket is nearly tender when pierced with a fork.
3. Add the potatoes, carrots, and turnips to the pot around the brisket, arranging them so they sit in the cooking liquid. Cover and continue to simmer for 30–40 minutes, until the root vegetables are fork-tender.
4. Add the cabbage wedges to the pot in the last 12–15 minutes of cooking so they cook through but remain tender-crisp. Test vegetables with a fork; all should be tender but not falling apart.
5. When everything is tender, carefully remove the brisket to a cutting board and let it rest 10–15 minutes; keep the vegetables warm in the pot. Strain and reserve about 1 cup (240 ml) of the cooking liquid if you like to serve as an au jus.
6. Slice the brisket against the grain into 1/4-inch (6 mm) slices. Arrange sliced meat and vegetables on a large platter or serve family-style from the pot. Dot potatoes and cabbage with the butter and season lightly with salt and pepper as needed (the brisket will have added saltiness).
7. Serve with Dijon or coarse-grain mustard and prepared horseradish on the side, and sprinkle chopped parsley over the platter if desired. Leftovers keep well; sliced brisket is excellent served cold or reheated with a little reserved cooking liquid.