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Think of this New England Boiled Dinner recipe like a classic corned beef recipe with a variety of veggies rather than cabbage alone. Our corned beef and vegetables also features carrots, parsnips, onion, and potatoes.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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% ironExchanges: 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat

Nutrition Facts

357 calories; fat 18g; cholesterol 77mg; saturated fat 5g; carbohydrates 23g; mono fat 9g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 25g; vitamin a 9377.9IU; vitamin c 61.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.4mg; folate 52.4mcg; vitamin b12 1.6mcg; sodium 131mg; potassium 878mg; calcium 60.6mg; iron 3.8mg.
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