Teresa's Recipes
New England Boiled Dinner
A hearty and comforting dish that embodies the spirit of New England, this Boiled Dinner features tender corned beef accompanied by a medley of vibrant vegetables. Traditionally enjoyed on St. Patrick's Day, this meal is steeped in history, reflecting the Irish influence in New England cuisine. Serve it with a tangy mustard on the side for a delightful contrast to the savory beef and sweet vegetables.
Ingredients
- 3-4 pounds Corned beef brisket
- Enough to cover the brisket Water
- 1 large, quartered Onion
- 4 cloves, smashed Garlic
- 2 Bay leaves
- 1 teaspoon Whole peppercorns
- to taste Salt
- 4, peeled and cut into chunks Carrots
- 4 medium, peeled and quartered Potatoes
- 1 small head, cut into wedges Cabbage
- for serving Mustard
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- In a large pot, place the corned beef brisket and cover it with water.
- Add the quartered onion, smashed garlic, bay leaves, and whole peppercorns to the pot.
- Bring the water to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the corned beef is fork-tender.
- Once tender, carefully remove the corned beef from the pot and set it aside on a cutting board to rest.
- Add the cabbage wedges, quartered potatoes, and carrot chunks to the pot. Cook for an additional 20 minutes, or until the vegetables are tender.
- While the vegetables are cooking, slice the rested corned beef against the grain into thin slices.
- Serve the sliced corned beef alongside the boiled vegetables. Season with salt to taste and offer mustard on the side for a flavorful kick.
Tips
- For an added depth of flavor, consider adding a splash of apple cider vinegar to the pot while cooking.
- Feel free to substitute or add other root vegetables like turnips or parsnips for variety.
- This dish is perfect for leftovers; try making a corned beef hash the next day!