This is a one-pot meal, the traditional boiled New England dinner, consisting of corned beef and cabbage, along with carrots, onions, and potatoes. You can use a fresh or corned beef brisket for this recipe, but I prefer the corned beef version. In my opinion, it gives the accompanying vegetables and potatoes much more flavor.
Holle’s New England Boiled Dinner recipe
What you’ll need:
3 or 4-pound corned beef brisket, with seasoning pouch
2 large baking potatoes, cut into cubes OR small red potatoes
1 package fresh baby carrots
3 onions, peeled and quartered
Cover brisket with water in a large pot or Dutch oven with a lid. Add contents of seasoning pouch. Bring pot to a boil. Place lid on pot and reduce heat. Simmer for about 2 ½ hours, until meat is fork-tender.
Remove outer leaves and core from cabbage. Cut cabbage into six wedges.
Add potatoes, onions, and carrots to pot. Place cabbage wedges on top and sprinkle with salt, if desired. Simmer, covered, for about 30 more minutes, until vegetables and potatoes are tender.