New England Boiled Dinner

Ingredients

• 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)

Preparation

1. 1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. 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.