Entree: United States – New England (Massachusetts) – Boiled Dinner

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 40 min

Additional 15 min

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) corned beef brisket, with spice packet if included
- 10 cups (2.4 L) water, or enough to cover brisket
- 1 large yellow onion, halved (about 8 oz / 225 g)
- 3 garlic cloves, smashed
- 2 tbsp (30 ml) pickling spice (or the corned beef packet)
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 6 medium Yukon Gold or red potatoes, about 2.5 lb (1.1 kg), scrubbed and left whole or halved if large
- 4 large carrots, about 1 lb (450 g), peeled and cut into 2-inch (5 cm) pieces
- 1 medium rutabaga (swede), about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 parsnips, about 8 oz (225 g), peeled and halved lengthwise
- 1 medium green cabbage, about 2 lb (900 g), cored and cut into 8 wedges
- 2 tbsp (30 g) unsalted butter (optional, for vegetables)
- Freshly ground black pepper, to taste
- Coarse mustard, and prepared horseradish, for serving
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
A classic New England one-pot main of corned beef brisket simmered with cabbage, potatoes, and hearty root vegetables, served with mustard and horseradish. Hearty, simple, and rooted in Irish-American tradition in Massachusetts.

Regional Notes:
This Massachusetts/New England version centers on corned beef brisket simmered in its cooking liquid with Yukon-style potatoes, cabbage wedges, carrots, and rutabaga (swede), reflecting the Irish-American influence. Unlike leaner quick-cooked preparations, the vegetables are added in stages so the root vegetables stay firm while the cabbage becomes tender; some regional cooks substitute a smoked ham or ham hock instead of corned beef.

1. Rinse the corned beef under cold water to remove excess brine; trim any excessive fat if desired. Place the brisket in a large heavy-bottomed pot or Dutch oven and add the water to cover by about 1 inch (2.5 cm).
2. Add the halved onion, smashed garlic, pickling spice (or spice packet), bay leaves, and peppercorns. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to maintain a gentle simmer.
3. Partially cover and simmer gently for 2 1/2 to 3 hours, or until the corned beef is fork-tender (a fork should slide in easily). Keep the liquid at a bare simmer—vigorous boiling will toughen the meat.
4. When the brisket is nearing tenderness (about 30 minutes before you expect to finish), add the potatoes, carrots, rutabaga, and parsnips to the pot. Recover and continue simmering for 20–25 minutes, until the root vegetables are almost tender.
5. Add the cabbage wedges to the pot and simmer uncovered for 10–15 minutes, until the cabbage is tender but not falling apart. Test vegetables with a fork for doneness; times vary with size.
6. Using tongs, transfer the corned beef to a cutting board and tent loosely with foil. Let rest 10–15 minutes; this makes slicing easier and keeps juices from running out. Meanwhile, use a slotted spoon to transfer vegetables to a warmed serving platter; toss briefly with butter and season with freshly ground black pepper to taste.
7. Slice the corned beef against the grain into 1/4-inch (6 mm) slices. Arrange slices alongside the root vegetables and cabbage. Spoon a little of the cooking liquid over the meat and vegetables if desired.
8. Serve family-style with coarse mustard and prepared horseradish on the side, and garnish with chopped parsley if using. Leftover cooking liquid makes a good base for soup or boiled-dinner gravy.