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New England Boiled Dinner

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)
Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables.  Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.


  • 7 thyme sprigs
  • 1 bunch fresh parsley stems
  • 1 bay leaf
  • 1 (3-pound) cured corned beef brisket, trimmed
  • 2 quarts water
  • 18 small boiling onions, peeled
  • 3 carrots, cut crosswise into 2-inch pieces
  • 1 (2-pound) green cabbage, cored and cut into 8 wedges
  • 1 pound fingerling potatoes, halved crosswise
  • Grated fresh horseradish (optional)

Nutrition Information

  • calories 238
  • caloriesfromfat 42 %
  • fat 11 g
  • satfat 3.7 g
  • monofat 5.3 g
  • polyfat 0.5 g
  • protein 13.5 g
  • carbohydrate 21.6 g
  • fiber 4.2 g
  • cholesterol 56 mg
  • iron 2.1 mg
  • sodium 982 mg
  • calcium 57 mg

How to Make It

  1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

  2. Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.