4 hrs 30 mins
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
My Private Note
Units: US | Metric
- 5 -6 lbs corned beef
- 1/2 medium onion, with skin on
- 2 cloves garlic, crushed
- 5 whole cloves
- 1 1/2 teaspoons pickling spices
- 2 bay leaves
- 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
- 2 small turnips, peeled and cut into 1 inch chunks
- 6 large carrots, peeled,cut in one inch chunks
- 8 medium potatoes, peeled,cut in one inch chunks
- 1Place corned beef in a large pot, cover with cold water.
- 2Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- 3Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- 4Cover with 12 cups cold water, or more to cover the meat.
- 5Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- 6Remove the beef from the pot, wrap in foil, and keep warm.
- 7Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- 8Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- 9They should all be fork tender.
- 10David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- 11We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- 12Also great with crusty bread, and maybe some mustard or horseradish on the side.
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Nutritional Facts for New England Boiled Dinner (corned beef & cabbage)
Serving Size: 1 (916 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 1494.2
- Calories from Fat 782
- Total Fat 86.9 g
- Saturated Fat 28.9 g
- Cholesterol 444.9 mg
- Sodium 5278.0 mg
- Total Carbohydrate 83.1 g
- Dietary Fiber 14.7 g
- Sugars 14.4 g
- Protein 93.1 g
The following items or measurements are not included: