Sunday
– Last night, I cooked a New England Boiled Dinner, which consisted of corned beef, cabbage, carrots and potatoes. It’s been a long time since I made it, and it was so good. Of course, I never think to take pictures before we dig in, but I did manage to salvage a few leftovers for a snapshot.
A recipe is really not required for this easy meal. It’s a one-pot meal, but you may need to use more than one pot. In a Dutch oven, just cover the brisket with water, add baby carrots (and onions if you wish), and let simmer for about 50 minutes per pound. I like my carrots and onions soft, so I start them early. After 2-1/2 hours, I started the cabbage in a separate pot, and with about 20 minutes to go I added potatoes, quartered. My 4-lb brisket was fork tender in 3-1/2 hours. I threw some biscuits in the oven while I was slicing the corned beef and setting the table. The brisket is a bit fatty, so you need to trim the fat before serving.
This can all be thrown into a crock pot/slow cooker. 
I like to keep brisket from getting dry, so I place that in first, then add water and spice packet. Make sure brisket is covered in liquid. Then place carrots, potatoes and cabbage on top if it fits. Cook on low for 8-9 hours.
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