Non-VegetarianVermont Farmhouse cuisine Main Course

Vermont New England Boiled Dinner

Name: Vermont New England Boiled Dinner
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Vermont Farmhouse
Ingredients: 4 lb corned beef brisket; 1 head Green cabbage; 2 lb Yukon gold potatoes; 6 piece Carrots; 1 piece turnip; 1 piece Yellow onion; 2 piece Bay leaves; 4 tbsp Grainy mustard

Corned beef simmered low and slow with cabbage, potatoes, carrots, and turnip until everything is tender, served together on a large platter with mustard and horseradish. It is the quintessential cold-weather one-pot meal of rural Vermont.

🇺🇸United States· Vermont

Prep: 20 min
Cook: 180 min
Total: 200 min
Servings: 8
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

4 lb corned beef brisket — with spice packet
1 head Green cabbage — cut into wedges
2 lb Yukon gold potatoes — halved
6 piece Carrots — peeled and halved
1 piece turnip — peeled and cubed
1 piece Yellow onion — quartered
2 piece Bay leaves
4 tbsp Grainy mustard — for serving

Equipment

•Large stockpot

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 26
carbs: 28
protein: 30
calories: 480

Instructions

1
Put the corned beef and its spice packet into a large stockpot. Cover with cold water by 2 inches.
2
Add the onion and bay leaves. Bring to a boil, then turn the heat down to a gentle simmer.
3
Cover the pot and simmer for about 2.5 hours. Cook until the beef is fork-tender.
4
Add the turnip and carrots to the pot. Simmer for 20 minutes.
5
Add the potatoes to the pot. Simmer for another 15 minutes.
6
Place the cabbage wedges on top. Simmer for a final 15 minutes until all the vegetables are tender.
7
Take out the beef and slice it against the grain. Arrange it on a platter with the vegetables.
8
Serve the meal with grainy mustard and horseradish on the side.

Chef's tips

Add the vegetables in stages, starting with the ones that take longest to cook, so nothing turns to mush.

Storage

Refrigerate leftovers in the cooking broth for up to 4 days.

Reheating

Reheat gently in a covered pot with a little of the reserved broth to keep everything moist.

Common mistakes to avoid

•Boiling the pot too hard, which makes the corned beef tough instead of tender.
•Adding all the vegetables at once, which makes the cabbage mushy and leaves the potatoes undercooked.

Serving suggestions

Serve with grainy mustard and prepared horseradish.Save leftovers to make red flannel hash (a fried skillet breakfast of chopped beef and beets) the next morning.