New England Boiled Dinner with Herb-Roasted Vegetables

Ingredients

• 2 pounds (900g) corned beef or brisket 2 pounds (900g) corned beef or brisket
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 large onion, peeled and quartered 1 large onion, peeled and quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 40g
• Fiber: 7g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the corned beef or brisket, beef broth, water, onion, garlic, fresh thyme, bay leaves, and black peppercorns. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 2 hours or until the beef is tender.
2. 2.
   Preheat the oven to 425°F (220°C).
3. 3.
   In a separate roasting pan, toss the carrots, potatoes, and cabbage with olive oil, dried rosemary, dried thyme, salt, and pepper.
4. 4.
   Roast the vegetables in the preheated oven for 30-35 minutes or until they are golden brown and tender.
5. 5.
   Once the beef is cooked, remove it from the pot and let it rest for a few minutes before slicing it against the grain.
6. 6.
   Serve the sliced beef with the herb-roasted vegetables and ladle some of the flavorful broth over the top.

Treat your ingredients with care...

• Corned beef or brisket — Make sure to trim any excess fat before cooking for a leaner result.
• Cabbage — To prevent the cabbage from becoming too mushy, slightly undercook it during the boiling process before roasting.

Tips & Tricks

• For a twist, you can add parsnips or turnips to the roasted vegetable mix.
• Save the leftover broth to use as a flavorful base for soups or stews.
• If you prefer a milder flavor, you can soak the corned beef or brisket in water for a few hours before cooking to reduce the saltiness.
• Serve the Herb-Roasted New England Boiled Dinner with a dollop of grainy mustard for an extra tangy kick.
• Leftovers can be used to make delicious sandwiches the next day.

Serving advice

Serve the Herb-Roasted New England Boiled Dinner on a large platter, arranging the sliced beef in the center and surrounding it with the herb-roasted vegetables. Drizzle some of the flavorful broth over the beef and vegetables for added moisture and flavor.

Presentation advice

To enhance the presentation, garnish the platter with sprigs of fresh thyme or parsley. The vibrant colors of the roasted vegetables and the succulent slices of beef will create an inviting and appetizing display.