New England Boiled Dinner (corned beef & cabbage)

Recipe by ciao4293
READY IN: 5hrs


  • 5 -6
  • 12
    medium onion, with skin on
  • 2
    cloves garlic, crushed
  • 5
    whole cloves
  • 1 12
    teaspoons pickling spices
  • 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


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