New England Boiled Dinner (Corned Beef) Recipe

Name: New England Boiled Dinner (Corned Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs cured corned beef brisket, trimmed; 1/2 teaspoon black peppercorns; 1/2 teaspoon mustard seeds; 4 whole cloves; 4 whole allspice; 4 bay leaves; 3 cups thinly sliced carrots (about 1 pound); 2 1/2 cups peeled strips rutabagas (4 x 1/2-inch); 2 1/4 cups thinly sliced parsnips; 1/2 cup frozen pearl onions; 16 small red potatoes, halved; 1 small head green cabbage, cut into 8 wedges

Servings: persons

2 1/2 lbs cured corned beef brisket, trimmed
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
4 whole cloves
4 whole allspice
4 bay leaves
3 cups thinly sliced carrots (about 1 pound)
2 1/2 cups peeled strips rutabagas (4 x 1/2-inch)
2 1/4 cups thinly sliced parsnips
1/2 cup frozen pearl onions
16 small red potatoes, halved
1 small head green cabbage, cut into 8 wedges

1
Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
2
Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
3
Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
4
Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lbs cured corned beef brisket, trimmed, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 4 whole cloves, and more.

Yes, New England Boiled Dinner (Corned Beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Boiled Dinner (Corned Beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions