New England Boiled Dinner

There’s always all kinds of hubbub over corned beef and cabbage this time of year. My grandmother used to make New England Boiled Dinner, which is similar. Made with more winter vegetables, it’s a whole meal in itself, including potatoes, parsnips and carrots.

The cabbage and potatoes take on the corned beef’s brininess, which is complemented by the sweetness of the carrots and parsnips, making this one-pot meal a perfect spectrum of flavor.

New England Boiled Dinner – serves 4 – 6

4 medium boiling potatoes
2.5 lb gray (nitrate free) corned beef brisket
1 small head cabbage
4 carrots
water

Preheat oven to 400 degrees

Place the corned beef brisket in a large oven safe dutch oven and just cover with water. Place on a burner and bring to a simmer over high heat.

Meanwhile peel the potatoes and cut into quarters. Cut the cabbage into eight wedges and remove the core.

Cover the beef with the cabbage and potatoes. Transfer the dutch oven to the oven and cook, covered for 1 hour.

Using tongs, gently lift the potatoes out of the liquid and submerge the carrots and parsnips. Cover again with the potatoes, being careful not to crush them. Return to the oven and cook for 1 hour.

Remove the corned beef and transfer to a cutting board. Allow to rest 10 minutes before slicing. Plate with cabbage, potato, parsnip, carrot, and little bit of broth. Serve hot.

Ingredient origins: Nitrate free corned beef – Massachusetts; Parsnips – Massachusetts; Potatoes – California; Organic Cabbage – Mexico, Carrots – California