New England Boiled Dinner:
Corned Beef and Cabbage

This New England classic is very easy to prepare using pre-seasoned corned beef brisket. Keep in mind that it requires a long cooking time, so you’ll want to get started early in the day. Leftovers make scrumptious breakfast hash.


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1 4–5-pound corned beef brisket
8 cups water
3 pounds potatoes*
8 carrots, cut into 2 to 3-inch pieces
1 head green cabbage, cored and sliced
*Use Yukon gold, white, or new potatoes for best results.
  1. Place the corned beef brisket in a large, heavy-bottomed pan and cover it with water. Turn the heat to high and bring to a boil.
  2. Adjust the heat to a slow simmer, cover with a tight-fitting lid, and cook until fork tender—approximately 3 ½ hours.
  3. Remove the corned beef from the pan to a chopping board. Tent with aluminum foil and let rest while you prepare the vegetables.
  4. Add the potatoes and carrots to the cooking liquid, bring to a lively simmer, and cook until tender—approximately 15 to 20 minutes.
  5. Just before the vegetables are done, add the cabbage to the pot and push it down into the cooking liquid. Lift it out when softened—approximately
    5 minutes.
  6. Slice the corned beef and place on a warm platter. Surround the meat with the vegetables and serve.
Preparation Time: 
Approximately 4 hours.