Grammie Bea's New England Boiled Dinner

Celebrate the comforting flavors of tradition with Grammie Bea's New England Boiled Dinner, a classic one-pot feast that captures the heart of old-fashioned home cooking. This recipe combines tender corned beef brisket with a hearty medley of vegetables, including carrots, parsnips, red potatoes, and cabbage, all simmered to perfection in a savory broth infused with bay leaves and peppercorns. The gentle, slow cooking process ensures melt-in-your-mouth meat and perfectly cooked vegetables, making it an ideal centerpiece for family gatherings or a cozy Sunday dinner. Enjoy the authentic taste of New England with this easy-to-make dish, and pair it with mustard or horseradish sauce for a zesty finish. Perfect for those seeking comfort food recipes, holiday classics, or a taste of nostalgia!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 3 pounds corned beef brisket
• 12 cups water
• 1 whole large onion
• 4 whole large carrots
• 3 whole parsnips
• 6 whole red potatoes
• 1 whole small green cabbage
• 1 whole turnip (optional)
• 2 whole bay leaves
• 10 whole peppercorns
• 1 to taste salt (if needed)

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.

Step 2

In a large stockpot, place the corned beef brisket and cover it with 12 cups of water. Add bay leaves and peppercorns.

Step 3

Bring the water to a boil over high heat, then reduce the heat to low. Cover the pot and simmer the brisket gently for about 2 hours, skimming any foam that rises to the surface.

Step 4

While the brisket is simmering, peel the onion and cut it into quarters. Peel and cut the carrots, parsnips, and turnip into large chunks. Leave the potatoes whole or cut them in half if they are large.

Step 5

After 2 hours, add the onion, carrots, parsnips, potatoes, and turnip (if using) to the pot. Simmer for another 30 minutes.

Step 6

Cut the cabbage into wedges and add it to the pot during the last 30 minutes of cooking. Ensure all the vegetables are submerged in the liquid.

Step 7

Check the brisket for doneness after a total cooking time of 3 hours. The meat should be tender and easily pierced with a fork.

Step 8

Use a slotted spoon to remove the vegetables and transfer them to a serving platter. Slice the corned beef brisket against the grain and arrange it alongside the vegetables.

Step 9

Taste the broth and adjust the seasoning with salt, if needed. Drizzle some of the hot broth over the meat and vegetables to keep them moist.

Step 10

Serve hot with mustard or horseradish sauce on the side, if desired.

Nutrition Facts

Serving size	(6655.0g)

Amount per serving	% Daily Value*
Calories	4609.5

Total Fat 207.7g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 2.6g
Cholesterol 1340.6mg	0%
Sodium 13176.9mg	0%
Total Carbohydrate 350.2g	0%
Dietary Fiber 61.4g	0%
Total Sugars 92.6g
Protein 379.1g	0%

Vitamin D 0IU	0%
Calcium 929.9mg	0%
Iron 42.8mg	0%
Potassium 8017.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 31.7%

Carbs: 29.3%