Name: Boiled Dinner
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6 servings
Cuisine: Europe, Irish, North America, New England
Ingredients: 1 corned beef brisket with spice packet (3 pounds); 1 teaspoon whole black peppercorns; 2 bay leaves; 2 medium potatoes, peeled and quartered; 3 medium carrots, quartered; 1 medium onion, cut into 6 wedges; 1 small head green cabbage, cut into 6 wedges; Optional: Prepared horseradish or mustard

This boiled dinner recipe turns corned beef into a full bore one-pot meal. It's a perfect meal to drive out the chill on a cold, raw evening.

Ingredients

1 corned beef brisket with spice packet (3 pounds)

1 teaspoon whole black peppercorns

2 bay leaves

2 medium potatoes, peeled and quartered

3 medium carrots, quartered

1 medium onion, cut into 6 wedges

1 small head green cabbage, cut into 6 wedges

Optional: Prepared horseradish or mustard

Instructions

1 Simmer the corned beef

2 Place the corned beef brisket and the contents of its spice packet in a Dutch oven. Add the peppercorns and bay leaves, and enough water to cover the beef. Bring the water to a boil, then reduce the heat, cover the pot and simmer the beef for about two hours or until it’s almost tender.

3 Add the vegetables

4 Add the potatoes, carrots and onion, and return the pot to a boil. Reduce the heat, replace the cover and simmer the vegetables for 10 minutes. Add the cabbage, cover the pot again, and simmer for another 15 to 20 minutes or until the vegetables and corned beef are tender. Remove and discard the peppercorns and bay leaves. Slice the corned beef thinly. Serve it with the vegetables and the horseradish or mustard if desired.