Juicy, succulent corned beef meets delicately poached winter vegetables in this new classic. Get the recipe for Corned Beef and Cabbage ». Jenny Huang
The SAVEUR test kitchen’s version of the classic New England boiled dinner (and St. Patrick’s Day favorite) both honors the flavors of the original and elevates the dish at the same time. Japanese turnips, golden beets, parsnips, and a handful of briny, bright-green olives complement the tender, salted meat, and add color and variety to the traditional potato-carrots-cabbage formula.
Featured in: Giving Corned Beef and Cabbage a Much-Needed Update
Yield: 6–8 Time: 4 hours 20 minutes One 7-lb. corned brisket 4 bay leaves 1 Tbsp. dried thyme 1 Tbsp. juniper berries 1 Tbsp. whole black peppercorns 1 Tbsp. yellow mustard seeds 2 tsp. whole cloves 1 medium yellow onion, halved 1 medium garlic head, peeled 1 small savoy cabbage (1¾ lb.), cut into 6 wedges 12 small red potatoes (11 oz.) 6 small Japanese turnips, peeled and trimmed (14 oz.) 6 small golden beets, peeled and trimmed (10 oz.) 6 medium carrots (12 oz.), peeled and cut into 4-inch lengths 6 medium parsnips (11 oz.), peeled and cut into 4-inch lengths 1 cup Castelvetrano olives Mustard or freshly grated horseradish, for serving
