Betty's New England Boiled Corned Beef Dinner

Betty demonstrates how to make a New England Boiled Dinner. This is similar to the dish from Betty's Kitchen last year for St. Patrick's Day (Corned Beef and Cabbage), but it also contains potatoes, carrots, and onions.
New England Boiled Corned Beef Dinner
2.5 pound to 3 pound corned beef brisket
packet of seasoning, if it comes with your corned beef brisket (If your corned beef brisket does not come with seasonings, add spices you like, such as thyme, red pepper flakes, ground mustard, and black pepper-or omit this step.)
4 to 5 cups water, just enough to barely cover brisket in cooking pot
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt, or as needed
8 small new potatoes, washed , but unpeeled (I used golden potatoes, but red potatoes or potato sections may be used.)
4 medium carrots, peeled and quartered
4 small boiling onions, peeled and halved (I used 2 medium onions, quartered)
1 medium head cabbage, cut into 8 wedges (You may remove the core or leave it in. I have a Quick Tip 102 in Betty's Kitchen for removing the core from a head of cabbage.)
Place a 2.5 to 3 pound corned beef brisket in a Dutch oven or large pot with fitting lid. If desired, pat packet seasonings (or homemade seasonings) over the top and bottom of the brisket. Add water to just barely cover the brisket, about 4 to 5 cups. Add 2 minced garlic cloves, and 2 bay leaves. Bring to a boil over medium to high heat. Cover, reduce heat to low, and simmer for about 2 hours, or until meat reaches a temperature of about 160 degree (F) on a meat thermometer. Add potatoes, carrots, and onions into the broth around the brisket. Cover, and cook 10 minutes, or until the potatoes are partially cooked, but slightly firm. Taste potatoes for salt, and add salt, as needed-probably about 1 teaspoon. Add cabbage wedges over top of brisket and vegetables. Cover, and cook 10 to 15 minutes--or longer, if needed. Potatoes should be fork-tender. Remove the 2 bay leaves and discard. Arrange your New England Boiled Dinner on a large platter, using the cabbage wedges around the outside of the platter, and the cooked corned beef brisket down the center of the platter, sliced in about ½-inch slices. Surround corned beef slices with onions, potatoes, and carrots, arranged in a pleasing fashion. Serve immediately. I hope your family loves this traditional New England Boiled Dinner! Love, Betty ♥
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