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    You are in: Home / Recipes / New England Boiled Dinner (corned beef & cabbage) Recipe
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    New England Boiled Dinner (corned beef & cabbage)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    30 mins

    4 hrs 30 mins

    ciao's Note:

    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.

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    Ingredients:

    Servings:

    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

    Directions:

    1. 1
      Place corned beef in a large pot, cover with cold water.
    2. 2
      Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
    3. 3
      Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
    4. 4
      Cover with 12 cups cold water, or more to cover the meat.
    5. 5
      Bring 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.
    6. 6
      Remove the beef from the pot, wrap in foil, and keep warm.
    7. 7
      Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
    8. 8
      Bring 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.
    9. 9
      They should all be fork tender.
    10. 10
      David 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.
    11. 11
      We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
    12. 12
      Also great with crusty bread, and maybe some mustard or horseradish on the side.

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    Ratings & Reviews:

    • on April 13, 2004

      55

      Cooked up nicely. I did put everything in my crockpot because I was leaving the house. I however, did not use the turnips. Kevin & kids enjoyed it a lot. It even makes nice sandwiches the next day. Cheers.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    52%
    Total Fat 86.9 g
    133%
    Saturated Fat 28.9 g
    144%
    Cholesterol 444.9 mg
    148%
    Sodium 5278.0 mg
    219%
    Total Carbohydrate 83.1 g
    27%
    Dietary Fiber 14.7 g
    58%
    Sugars 14.4 g
    57%
    Protein 93.1 g
    186%

    The following items or measurements are not included:

    cloves

    pickling spices

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