New England Boiled Dinner
- Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of corned beef. (*Add pepper and bay leaves if your brisket doesnt come with an additional packet of spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.
- Add potatoes, carrots, parsnips, and onion to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cabbage. Cover and cook for 15 to 20 minutes more or until tender. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. If desired, season to taste with salt and black pepper and serve with horseradish or mustard.
- Makes 6 servings
From the Test Kitchen
Corned Beef and Cabbage:
Prepare as above, except omit the potatoes, carrots, and parsnips.
Per about 3 1/2 ounces beef +1/2 cup vegetables: 279 cal., 18 g total fat (5 g sat. fat), 77 mg chol., 112 mg sodium, 5 g carbo., 2 g fiber, 23 g pro.
Daily Values: 2% vit. A, 82% vit. C, 4% calcium, 17% iron
Exchanges: 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat
Nutrition Facts (New England Boiled Dinner)
- Per serving:
- 357 kcal cal.,
- 18 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 9 g monounsatured fat),
- 77 mg chol.,
- 131 mg sodium,
- 23 g carb.,
- 5 g fiber,
- 6 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet