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New England Boiled Dinner

3 pounds corned-beef brisket
water
1/2 bay leaf
6 whole peppercorns
6 whole peeled carrots
6 whole peeled parsnips, Optional
12 small, peeled onions
6 medium peeled potatoes
1 head cabbage, cut in wedges

Place the brisket in a deep pot, cover with water and add the bay leaf and peppercorns. Bring the water to a boil and skim off the fat. Cover the pot, reduce the heat and simmer for 3 hours. Add the vegetables and simmer until the meat and vegetables are tender, about 45 minutes. Place the meat on a heated platter and surround with the vegetables. [The broth can be frozen for soups]

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