New England Boiled Dinner

Ingredients

Corned beef brisket

3-4 pounds

Water

enough to cover the brisket

Onion

1 large, quartered

Garlic

4 cloves, smashed

Bay leaves

2

Whole peppercorns

1 teaspoon

Salt

to taste

Carrots

4, peeled and cut into chunks

Potatoes

4 medium, peeled and quartered

Cabbage

1 small head, cut into wedges

Mustard

for serving

Instructions

1. In a large pot, place the corned beef brisket and cover it with water.
2. Add the quartered onion, smashed garlic, bay leaves, and whole peppercorns to the pot.
3. 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.
4. Once tender, carefully remove the corned beef from the pot and set it aside on a cutting board to rest.
5. Add the cabbage wedges, quartered potatoes, and carrot chunks to the pot. Cook for an additional 20 minutes, or until the vegetables are tender.
6. While the vegetables are cooking, slice the rested corned beef against the grain into thin slices.
7. Serve the sliced corned beef alongside the boiled vegetables. Season with salt to taste and offer mustard on the side for a flavorful kick.