New England Boil is a staple recipe found in every New England kitchen…or at least it should be! This one pot dish is traditionally made with cabbage, carrots, potatoes and either corned beef, plain beef brisket or smoked picnic ham shoulder. In this recipe, we use corned beef brisket and, in addition to the usual vegetables, we add turnip, rutabaga or parsnips (or a combo). You’ll enjoy this hearty comfort food year-round. After you’ve made this satisfying meal, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Place the corned beef and peppercorns (or pickling spice) in a large pot and cover with water. Bring to a boil, reduce temperature to a simmer and cook for about 3-4 hours, until the meat is tender. While cooking, occasionally skim the foam and add more water to keep the meat covered. Once cooked, remove the meat and keep in a warm oven until ready to slice and serve.
Add onions and root vegetables and cook for at least 30 minutes. Add wedges of cabbage and continue cooking for another 10-15 minutes.
Slice and plate the meat, surround with vegetables and top with fresh chopped parsley. If desired, serve with accompaniments such as apple cider vinegar, horseradish and Cabot Salted Butter.
With the leftovers you can make corned beef hash for breakfast the next day or use with cooked beets (see recipe instructions for how to make cooked beets) to make Red Flannel Hash.
If you’re looking for another satisfying comfort food dish, you’ll love Barstow’s Longview Farm Cheeseburger Chowder. As a co-operative of farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this New England Boil recipe, so please rate and review it once you’ve tried it.
3-5 pound corned beef brisket
1 teaspoon peppercorns or 1 tablespoon pickling spice
6 large carrots large, peeled and chopped into 2” pieces
2 yellow onions peeled and quartered
6 medium potatoes, scubbed and quartered
2 cups cubed turnip, rutabaga or parsnips or combo
1 medium head green cabbage core removed, cut in 6 wedges
salt & pepper
optional- apple cider vinegar, horseradish, Cabot Salted Butter
3-6 cooked beets – optional as a side, or to be used for red flannel hash next day!
Prep: 30 mins | Cook: 4 hrs 45 mins | Total: 5 hrs 15 mins
PLACEcorned beef and peppercorns or pickling spice in a LARGE pot and cover with water. Bring to a boil, reduce temperature to a simmer and cook for 3-4 hours or until the meat is tender, skimming the foam on occasion and adding more water to keep the meat covered. Once cooked, remove the meat and keep in a warm oven until ready to slice and serve.
ADD onions and root vegetables and cook for at least ½ an hour. Add wedges of cabbage and continue cooking for another 10-15 minutes. Slice and plate the meat, surround with vegetables, top with parsley and serve with the additional accompaniments. With the leftovers you can make corned beef hash for breakfast the next day or use with the cooked beets to make Red Flannel Hash.
*Place cleaned and trimmed beets of similar size on a baking sheet covered with aluminum foil. Drizzle beets with olive oil and sprinkle with salt & pepper. Cover baking sheet tightly with foil and bake in a 375ºF oven for approximately 45 minutes or until you’re able to pierce the beet easily with a skewer. Remove from oven, and peel skin when cool enough to handle by using a paper towel and “rubbing” the outer skin off. Serve with boiled dinner or use to make Red Flannel Hash.
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