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.




  • 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.

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  • Makes 6 servings

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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, 18 g fat (5 g saturated fat, 1 g polyunsaturated fat, 9 g monounsaturated fat), 77 mg cholesterol, 131 mg sodium, 23 g carbohydrates, 5 g fiber, 6 g sugar, 25 g protein.


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