New England Home Cooking at its Finest

Photo by Olga Litvin.

Boiled Dinner, New England Style

Makes 8-14 servings

1 corned brisket of beef, 4 to 5 pounds
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon whole mustard seeds
1/2 teaspoon whole celery seeds
18 small potatoes
12 small onions, peeled
3 small carrots, peeled and quartered
3 parsnips, peeled and quartered
3 small turnips, washed and quartered
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
2 sprigs thyme
2 sprigs rosemary
1 large head green cabbage, outer leaves removed and cut into 8 to 12 wedges


1. Rinse brisket under cold running water. Put brisket in a large pot along with bay leaves, peppercorns, and mustard and celery seeds. Add cold water to cover the meat by 2 inches. Bring to a boil over medium-high heat, then reduce heat to low. Simmer for about 30 minutes per pound of meat, 2 to 2 1/2 hours.

2.  After the brisket has been cooking for 1 1/2 hours, preheat the oven to 32 degrees F.

3. Toss potatoes, onions, carrots, parsnips and turnips in a large roasting pan with olive oil. Season with salt and pepper and sprinkle with the thyme and rosemary sprigs. Bake uncovered for about 45 minutes, turning the vegetables with a large spoon every 15 minutes, until lightly browned and tender when pierced with the tip of a knife.

4. Once brisket is tender, after about 2 hours, add cabbage to the pot and cook until it is tender, about 15 minutes. Remove the pot from  heat and transfer cabbage to a warm large serving platter. Transfer brisket to a cutting board and thinly slice across the grain, arranging slices in the center of the platter. Arrange the roasted root vegetables around the brisket and cabbage.  Serve at once.

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