If you’re unfamiliar with traditional boiled dinner, don’t be fooled by the name—it’s really a fancy way of saying corned beef and cabbage.
Ingredients
- 3 lb.
corned beef brisket with spice packet
- 4 c.
low-sodium chicken broth
- 2
bay leaves
- 4
sprigs thyme
- 1 tsp.
peppercorns
- 1 lb.
baby potatoes, quartered
- 4
medium carrots, cut into quarters
- 1
small head cabbage, cored and cut into wedges
Description
- Step 1In a large pot over medium-high heat add beef and cover with broth. Add spice packet, bay leaves, thyme peppercorns. Bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 3 hours, adding water to keep beef covered, if necessary.
- Step 2Add potatoes and carrots and bring up to a boil. Cook for 15 minutes, then add cabbage and boil 10 minutes more, or until vegetables are tender.
- Step 3Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.
