Boiled Dinner, Our Way
Prep Time:
Cook Time:
Servings:
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 sprig thyme
  • 2 sprig rosemary
  • 1 large head green cabbage, outer leaves removed and cut into 8-12 wedges*
  • mustard, for serving
Directions
  1. 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.
  2. After the brisket has been cooking for 1 ½ hours, preheat the oven to 325 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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.