Classic New England Corned Beef & Cabbage Stew

New England Boiled Dinner (Corned Beef & Cabbage)

Cook Time: 4 hours 30 minutes
Prep Time: 30 minutes
Total Time: 5 hours
Recipe Category: Stew
Keywords: Meat, Savory, Stove Top

Description: This New England Boiled Dinner, featuring tender corned beef and hearty vegetables like cabbage, turnips, carrots, and potatoes, is a delightful and comforting meal that’s perfect for any day, not just St. Patrick’s Day. While the chopping of vegetables is the most time-consuming part, the rest of the preparation is incredibly simple. Adapted from David Rosengarten’s It’s All American Food, this dish simmers gently to develop rich flavors and is a great way to enjoy a classic American stew.

Ingredients:

• 5-6 pounds corned beef
• 1/2 onion, coarsely chopped
• 2 cloves garlic, minced
• 2 whole cloves
• 5 bay leaves
• 1 1/2 teaspoons pickling spice
• 2 cups cabbage, cut into wedges
• 1 turnip, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 6 potatoes, peeled and cut into chunks
• 8 cups cold water (or more as needed)

Instructions:

1. Prepare the Corned Beef:

   • Place the corned beef in a large pot and cover it with cold water.
   • Bring the water to a simmer over medium heat. Allow it to simmer for about 5 minutes, then carefully remove the meat. Rinse it under cold water and discard the water from the pot.

2. Simmer the Meat:

   • Return the rinsed corned beef to the pot. Add the chopped onion, minced garlic, whole cloves, pickling spice, and bay leaves.
   • Cover the meat with 12 cups of cold water, or more if necessary to ensure it is fully covered.
   • Bring the water back to a simmer. Reduce the heat to low, partially cover the pot, and let it simmer gently for 3 to 4 hours. Check occasionally to ensure the meat remains covered with water, adding more if needed. The meat should become tender but not falling apart.

3. Cook the Vegetables:

   • Once the meat is tender, remove it from the pot and wrap it in aluminum foil to keep warm.
   • Strain the cooking liquid to remove the onion, cloves, and bay leaves. Return the strained liquid to the pot.

4. Add the Vegetables:

   • Bring the liquid back to a simmer.
   • Add the cabbage wedges to the pot and let them cook for about 4 minutes.
   • Next, add the turnips and cook for an additional 5 minutes.
   • Add the carrots and cook for another 3 minutes.
   • Finally, add the potatoes and continue to simmer for 10 to 15 more minutes, or until all the vegetables are fork-tender.

5. Serve:

   • Slice the corned beef thinly against the grain.
   • Serve the sliced meat in shallow bowls along with the cooked vegetables. Ladle about 1/2 cup of the cooking broth over each serving.
   • Accompany with mustard or horseradish on the side for added flavor.

6. Alternative Serving Suggestion:

   • You can also serve the corned beef sliced on dinner plates with the vegetables arranged on the side. Add a pat of butter, and season with salt and pepper to taste. For a complete meal, consider pairing it with some crusty bread and additional mustard or horseradish.

This hearty and satisfying dish brings together the robust flavors of corned beef with tender, flavorful vegetables in a savory broth. Enjoy it as a comforting dinner that’s perfect for sharing with family and friends.