The term “corned” refers to the kernel-sized crystals of salt once used to cure large cuts of beef brisket. In most supermarkets, corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing; it needs to be cooked before serving. To make your own corned beef from scratch, see here. To make New England Boiled Dinner, use the corned beef cooking liquid to simmer an assortment of sturdy vegetables such as peeled chunks of parsnips, turnips, potatoes, carrots, small onions, and cabbage wedges until tender. Leftover corned beef makes great sandwiches (see Reuben Sandwich) and, of course, superlative hash.

Rinse under running water to remove the surface brine from:

Place the brisket in a large pot and add water to cover along with:

Bring to a boil, reduce the heat, cover, and simmer until a fork can easily penetrate to the center, about 3 hours.

Remove the meat and let stand for 15 minutes. For an attractive presentation, you may brown the outside of the corned beef on a baking sheet in a 350°F oven for 15 minutes after coating the surface with:

Cut the brisket into thin slices across the grain and transfer to a platter. Serve with: