Boiled Dinner, Our Way

Staff Writer
Boiled Dinner, Our Way
Cabbage
Stock.XCHNG/coscurro

Cabbage

Chefs and co-owners Mark Gaier and Clark Frasier of the acclaimed Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass., consider their classic boiled beef dinner to be New England home cooking at its best. Their easy, crowd-pleasing Boiled Dinner, Our Way, is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage.

They write, "If boiled dinner is practically a religious experience in New England, we confess to one sacrilege: We prefer to roast the vegetables separately, which makes them richer and less watery. The exception is the cabbage, which takes on a pleasant, meaty taste when cooked with the brisket."

Click here to see 6 Inspired Takes on Corned Beef and Cabbage.

8
Servings
1184
Calories Per Serving
Deliver Ingredients

Notes

*Note: Do not remove the core or the cabbage will fall apart when cooking.

Ingredients

  • One 4- to 5-pound corned beef brisket
  • 6 dried bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 18 small potatoes
  • 6 small onions, peeled
  • 3 small carrots, quartered
  • 3 parsnips, quartered
  • 3 small turnips, quartered
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 large head green cabbage, outer leaves removed and cut into 8-12 wedges*
  • Mustard, for serving

Directions

Rinse the brisket under cold running water. Put the brisket in a large pot along with the bay leaves, peppercorns, mustard seed, and celery seed. Add enough cold water to cover the meat by 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for about 30 minutes per pound of meat, 2-2 ½ hours.

After the brisket has been cooking for 1 ½ hours, preheat the oven to 325 degrees.

Toss the potatoes, onions, carrots, parsnips, and turnips in a large roasting pan with the olive oil. Season with salt and pepper, to taste, and top with the thyme and rosemary sprigs.

Bake uncovered, turning the vegetables with a large spoon every 15 minutes, until lightly browned and tender when pierced with the tip of a knife, about 45 minutes.

Once the brisket is tender after about 2 hours, add the cabbage to the pot and cook until it is tender, about 15 minutes. Remove the pot from heat and transfer the cabbage to a warm large serving platter.

Transfer the brisket to a cutting board and slice thinly across the grain, arranging the slices in the center of the platter. Arrange the roasted root vegetables around the brisket and cabbage. Serve at once with mustard.

Dinner Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Dinner Cooking Tip

To save time and effort, cook enough food for a week's worth of meals.

Nutritional Facts

Total Fat
65g
99%
Sugar
14g
N/A
Saturated Fat
24g
100%
Cholesterol
240mg
80%
Protein
57g
100%
Carbs
96g
32%
Vitamin A
170µg
19%
Vitamin B12
4µg
59%
Vitamin B6
3mg
100%
Vitamin C
152mg
100%
Vitamin E
3mg
16%
Vitamin K
153µg
100%
Calcium
224mg
22%
Fiber
18g
71%
Folate (food)
205µg
N/A
Folate equivalent (total)
205µg
51%
Iron
9mg
50%
Magnesium
187mg
47%
Monounsaturated
29g
N/A
Niacin (B3)
15mg
77%
Phosphorus
750mg
100%
Polyunsaturated
3g
N/A
Potassium
2996mg
86%
Riboflavin (B2)
0.6mg
33.7%
Sodium
2210mg
92%
Thiamin (B1)
0.7mg
45.1%
Zinc
13mg
85%

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