New England Boiled Dinner

Ingredients

• 2 lbcorned beef brisket$10.93
• 1.5 lbYukon Gold potatoes$2.05
• 4 eachcarrots$1.38
• 2 eachturnips, peeled and quartered$0.62
• 1 eachgreen cabbage, wedged$0.26
• 1 eachyellow onion$0.77
• 1 tbsppickling spice$0.31
• 6 eachwhole cloves$0.21
• Total for 4 servings$16.53

Most of the cost is corned beef brisket ($10.93) and yukon gold potatoes ($2.05). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the corned beef brisket into a large stockpot or Dutch oven along with the yellow onion, pickling spice, and whole cloves.
2. Cover the brisket with cold water by at least 1 inch and bring to a boil over high heat, skimming any foam from the surface.
3. Reduce the heat to low, cover the pot tightly, and simmer gently for 2 to 2 1/4 hours, until the meat is fork-tender.
4. Add the Yukon Gold potatoes, carrots, and turnips into the simmering broth, then cover and cook over medium-low heat for 15 to 20 minutes, until the root vegetables start to soften.
5. Arrange the green cabbage wedges on top of the vegetables, cover, and simmer for another 15 to 20 minutes, until the cabbage and all root vegetables are tender when pierced with a fork.
6. Transfer the corned beef to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes while using a slotted spoon to arrange the vegetables on a warm serving platter.
7. Slice the corned beef thinly across the grain, arrange the slices alongside the warm vegetables, and ladle a few spoonfuls of hot cooking broth over everything to serve.