New England Style Boiled Corned Beef & Cabbage Dinner

Submitted by Gillian Spence

"From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket"

 

• Ready In: 3hrs 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 1360.77 g corned beef brisket
• 5 medium potatoes, peeled and quartered
• 1 medium turnip, peeled and quartered
• 6 small carrots, peeled and chopped
• 6 small parsnips, peeled
• 6 small onions, peeled
• 1 medium cabbage, cut into wedges

directions

1. Place corned beef in uncovered Dutch oven, with spices up.
2. Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
3. Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.