New England Boiled Dinner

Instructions

1. Prepare the corned beef
   Rinse the corned beef under cold water to remove excess salt. Place it in a large Dutch oven or stockpot, fat side up. Add the spice packet contents, onions, garlic, bay leaves, and peppercorns.
2. Simmer the meat
   Add enough cold water to cover the meat by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Cover and simmer for about 3 hours, or until the meat is fork-tender.
3. Prepare the vegetables
   When the meat is almost tender, add the potatoes, carrots, parsnips, and rutabaga to the pot. Return to a simmer and cook for 15 minutes.
4. Add the cabbage
   Add the cabbage wedges to the pot. Cover and continue simmering for an additional 15-20 minutes, until all vegetables are tender when pierced with a fork.
5. Rest and slice the meat
   Carefully remove the corned beef from the pot and place it on a cutting board. Let rest for 10 minutes, then slice against the grain into 1/4-inch thick slices.
6. Serve the meal
   Arrange the sliced corned beef on a large platter with the vegetables arranged around it. Ladle some of the cooking liquid over the meat and vegetables. Sprinkle with fresh parsley and serve with coarse grain mustard on the side.