Traditional Boiled Dinner is a comforting and hearty meal that has been enjoyed for generations, particularly in New England. This classic dish features a combination of corned beef brisket, cabbage, and root vegetables like potatoes, carrots, and turnips, all simmered together in a flavorful broth. The long, slow cooking process allows the flavors of the meat and vegetables to meld beautifully, resulting in a tender and flavorful meal that’s both filling and wholesome. Perfect for a cozy family dinner, especially around St. Patrick’s Day, this one-pot meal is simple to prepare and provides a satisfying taste of home. Serve it with a side of mustard or horseradish for an extra kick.
Ingredients:
- 3 lbs corned beef brisket with seasoning packet
- 10 cups water
- 1 large onion, peeled and quartered
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 tsp black peppercorns
- 4 medium potatoes, peeled and halved
- 4 carrots, peeled and cut into chunks
- 2 turnips, peeled and cut into wedges
- 1 small head of cabbage, cut into wedges
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Mustard or horseradish (for serving)
Instructions:
- Prepare the Corned Beef:
- Place the corned beef brisket in a large pot or Dutch oven. Add the seasoning packet that came with the corned beef, the quartered onion, garlic cloves, bay leaf, and black peppercorns. Pour in enough water to cover the brisket, about 10 cups.
- Cook the Corned Beef:
- Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the corned beef is tender. Check occasionally to skim off any foam that rises to the surface.
- Add the Vegetables:
- After the corned beef has simmered, add the potatoes, carrots, and turnips to the pot. Continue simmering for another 20-25 minutes until the vegetables are almost tender.
- Add the Cabbage:
- Add the cabbage wedges to the pot, pushing them down into the broth. Continue cooking for an additional 15-20 minutes until all the vegetables are tender.
- Remove and Slice the Corned Beef:
- Using tongs, carefully remove the corned beef from the pot and let it rest for about 10 minutes. Slice the corned beef against the grain into thin slices.
- Serve:
- Arrange the sliced corned beef on a large serving platter. Use a slotted spoon to transfer the vegetables around the meat. Ladle some of the hot broth over the top for added flavor. Garnish with chopped fresh parsley. Serve with mustard or horseradish on the side.
Traditional Boiled Dinner is a nourishing and flavorful dish that brings together tender corned beef and hearty vegetables in a single pot. Its simple preparation and comforting taste make it a beloved meal that’s perfect for gatherings with family and friends.
