Corned Beef, AKA New England Boiled Dinner

Amateur home chef here :) This is more like a cooking diary than a collection of recipes. I try to keep notes about what works and what doesn’t. Yes, I like shortcuts. I enjoy cooking but usually can’t spend too much time in the kitchen.

This is not Irish. It's Irish-American. Good any time, not just St. Patrick's or New Year's Day.

4.5 to 5.5 lb corned beef brisket, point cut, in package with spices

1 or 2 bay leaves, depending on the size

1 large onion, peeled and cut into quarters

Potatoes, peeled and quartered (or less, more; cut them into roughly two inch chunks) (also you can skip peeling if you want, but peeled us nicer for leftovers)

Carrots, peeled and cut into large chunks, or baby carrots

2 to 3 stalks of celery, in 3” pieces (optional but preferred)

Cabbage, cored and cut into wedges (about 6 to 8)

Don't rinse the spices off the meat, but drain the brine from the package into the sink. If the spice packet is separate, you can rinse off the meat but it's not really necessary.

Put the beef in the pot fat side facing up, and cover with water. Add a bay leaf or two.

Bring to boil, cover with lid, then reduce to a simmer.

Skim the foam occasionally.

After simmering 2 hours, add onion, and celery if using. Cover and return to simmer.

At the start of last 40 min/hour of cooking, depending on how well done you want them, add carrots (and potatoes if you have room). Or during the last hour of simmering, boil potatoes to doneness in a separate pot (with more carrots if you like). Drain and set aside.

In last 15 to 20 minutes, add cabbage wedges.

When meat is done, remove to platter and allow to rest for at least 15 minutes. Strain vegetables from broth.

Slice the meat thinly AGAINST the grain.

Discard bay leaf, onion, and celery and serve.

I almost never find a cut bigger than 3.5 lbs anymore :’(

If you have a different size cut, a good rule of thumb for simmering corned beef is 50 minutes per lb, though it might take less time than that. Check for doneness. If it's firm and doesn't yield to a little bit of shredding with a fork, it needs more time. Try 20 minute intervals until it's done.

Had a teeny tiny point cut this year! 2023. Barely over 2 lbs o_0

I added about half a head of crushed fresh garlic cloves and noticed absolutely no difference at all! Maybe I’ve just become immune to garlic.

Jackpot this year (‘24), got a flat cut a little over 3.5 lbs and a point cut just over 4! Much better.

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