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New England boiled dinner simmers corned beef with cabbage, potatoes, and root vegetables for a hearty, protein-rich one-pot family meal. This simple, wholesome Yankee classic is warming and deeply satisfying.
Rinse the corned beef brisket under cold running water to remove excess brine, then place it in a large stockpot and cover with 10 cups of water.
Add black peppercorns, bay leaf, and whole cloves to the pot. Bring to a gentle boil over medium-high heat, then immediately reduce to a very gentle simmer and skim off any foam.
Cover the pot, simmer on low heat for 2 hours, ensuring the surface barely shivers to keep the beef tender.
Peel and cut potatoes, carrots, turnip, parsnip, and onion into large chunks. After 2 hours, add them to the pot, nestling them around the meat. Continue to simmer for 30 minutes.
Remove the core from the cabbage and cut into wedges. Add to the pot, arranging on top. Simmer for another 30 minutes or until the vegetables are perfectly tender but not falling apart.
Carefully transfer the meat and vegetables to a platter. Slice the corned beef across the grain, arrange surrounded by the veggies, and ladle some hot broth over before serving.
