New England Boiled Dinner

A New England classic built around one pot and patient simmering, this boiled dinner pairs corned beef brisket with cabbage and sturdy root vegetables. The meat cooks until tender, then carrots, potatoes, and turnips join before the cabbage finishes bright and sweet.

Serves 6 · 20 min prep · 210 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 8g fiber

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Ingredients

• 3-4 lb corned beef brisketMeat
• 1 head cabbage, cut in wedgesProduce
• 6 carrotsProduce
• 2 lb potatoesProduce
• 1 lb turnips or rutabagaProduce
• 2 onionsProduce
• 2 bay leavesSpices
• 1 tsp peppercornsSpices
• as needed mustard for servingPantry

Instructions

1. 1Cover corned beef with water; add bay and peppercorns; simmer until nearly tender.
2. 2Add root vegetables; cook until soft.
3. 3Add cabbage in the last stretch so it stays bright.
4. 4Slice meat against the grain; arrange with vegetables and cooking broth.
5. 5Mustard on the side.