Need a cozy one-pot meal?
Try a New England boiled dinner with corned or fresh beef brisket, cabbage, carrots, and potatoes.
It will warm your soul and fill your belly.
Simply Recipes / Sally Vargas
Whats in New England Boiled Dinner?
My parents like boiled dinner with fresh, uncured brisket.
Others make it with smoked ham shoulder.
Simply Recipes / Sally Vargas
The following recipe is for boiled dinner made with either corned beef or fresh beef brisket.
Buying Corned Beef or Brisket
Corned beef is a salted and cured version of beef brisket.
The meat is cured in brine and “corns” of rock salt (hence the name).
Simply Recipes / Sally Vargas
You’ll find it in the meat section of your grocery store, vacuum packed and ready to cook.
In general, we recommend planning on about 1/2 pound of meat per person.
Don’t worry about the marbling in the meat since brisket doesn’t really have it.
Simply Recipes / Sally Vargas
The fat just comes as one big piece.
Place the corned beef and spices in your slow cooker and cover with water.
Cook on high for 4 hours.
Simply Recipes / Sally Vargas
Then, remove it for a bit while you add the vegetables.
Place the potatoes, turnips, and carrots on the bottom.
Put the corned beef back in, then tuck the cabbage in on the sides of the meat.
Simply Recipes / Sally Vargas
How to Store and Reheat This Recipe
Refrigerate tightly covered for three to four days.
Reheat on the stovetop on medium until hot and the beef reaches 165F.
More Soothing One-Pot Dinners
New England Boiled Dinner
Corned beef can be pretty salty.
If using fresh brisket, add 1 teaspoon of salt for every quart of water.
Bring to a simmer and then cover, lowering the heat until it is barely simmering.
Remove the meat and set aside, keeping the meat warm.
Add the vegetables to the pot.
Check the broth for taste.
If it is too salty, add a little more water to taste.
Raise the temperature and bring the soup to a high simmer.
Slice the meat in thin slices across the grain.
Then slice smaller lengths across the grain.
Serve withhorseradish sauce, mustard or both.
