Imagine a hearty, traditional meal that tells a story of American culinary heritage with every bite! The New England Boiled Dinner is more than just a recipe—it's a nostalgic journey through generations of home cooking that brings families together around the dinner table. Packed with tender corned beef, perfectly cooked vegetables, and rich, comforting flavors, this classic dish is about to become your new favorite go-to meal for those days when you crave something truly satisfying and wholesome.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs corned beef
- 1 head cabbage, cut into wedges
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 6 cups water
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Remove the corned beef from its packaging and rinse thoroughly under cold water to remove excess brine.
- Place the corned beef in a large Dutch oven or heavy-bottomed pot, and add 6 cups of cold water. Ensure the meat is almost completely submerged.
- Add bay leaves to the pot and bring the liquid to a gentle boil over medium-high heat.
- Reduce heat to low, cover the pot, and simmer the corned beef for approximately 50-60 minutes per pound, maintaining a low, steady simmer.
- After the initial cooking time, add the quartered potatoes and carrots around the meat, ensuring they are partially submerged in the cooking liquid.
- Continue simmering for an additional 15-20 minutes until the vegetables begin to soften.
- Add the cabbage wedges on top of the other ingredients, spreading them evenly across the pot.
- Cover and cook for an additional 10-15 minutes until the cabbage is tender but not mushy.
- Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing.
- Season the vegetables with salt and pepper to taste, adjusting the seasoning as needed.
- Slice the corned beef against the grain into thin slices and arrange on a large serving platter with the cooked vegetables.
- Serve hot, spooning some of the cooking liquid over the meat and vegetables for added flavor.
Tips
- Always rinse your corned beef thoroughly to remove excess salt and prevent an overly briny taste.
- Use a large, heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Maintain a low, gentle simmer throughout cooking—boiling too vigorously can make the meat tough and less tender.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- For extra flavor, consider adding whole peppercorns or a few cloves of garlic to the cooking liquid.
- Let the corned beef rest before slicing to help retain its juices and ensure maximum tenderness.
- Slice the meat against the grain to create the most tender and easy-to-eat pieces.
- Don't overcook the vegetables—they should be tender but still have a slight bite to them.
- Save the cooking liquid! It makes an excellent base for soups or can be used to reheat leftovers.
- This dish tastes even better the next day, so don't be afraid to make it in advance.
Nutrition Facts
Calories: 293kcal
Carbohydrates: 21g
Protein: 20g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 50mg
