One of my one-pot favorites is a New England Boiled Dinner, aka Corned Beef and Cabbage. We almost always have it on St. Patrick’s Day, and at other times throughout the year.
I love the one-pot convenience, and all the smells and taste. Use leftover corned beef for Reuben sandwiches, or corned beef hash! Check out some Reuben Recipes here from my friend, Lynn, at Southern With a Twist!
1 – 3 1/2-4 lb. corned beef brisket (with seasoning packet)
5-6 medium carrots, peeled and cut in half
1 large onion, quartered
6 potatoes, peeled and cut in half
1 medium cabbage, cut in half, then in wedges
(other root vegetables such as parsnips or turnips, peeled and quartered, optional)
Place corned beef and seasoning packet in a large stock pot, cover with water and bring to a boil. Reduce heat, cover tightly and simmer 3 1/2 hours or until tender.
About 30 minutes before meat is tender, skim fat from liquid. Add onions, potatoes and carrots. Cover; simmer 20 minutes, or until vegetables are cooked and tender.
Remove meat from pot (cover with foil on a large cutting board). Add cabbage and simmer uncovered 15-20 minutes of until vegetables are tender.