Corned Beef and Cabbage (New England Boiled Dinner)

6
Servings
30m
Prep Time
3-4h
Cook Time
3h 30m
Ready In

Recipe: #4829

March 05, 2012



"This is traditional here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water. If I get a big enough corned beef, we can get several meals out of it including corned beef hash later on in the week. Oh, yummmm! NOTE: I use a point cut as it has a little more fat in it and more tender and flavorful than the flat cut. "

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (604.6 g)
  • Calories 817.1
  • Total Fat - 57.8 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 296.2 mg
  • Sodium - 2958.9 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 6.6 g
  • Protein - 57 g
  • Calcium - 74.8 mg
  • Iron - 6.3 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.2 mg

Step 1

Rinse the corned beef in cold water; put in a large pot and bring to a boil; discard this first water which will be salty.

Step 2

Cover the meat again with 4 more quarts of water and let it simmer for several hours till tender.

Step 3

Add the onions and turnips and cook for 30-40 minutes; add the rest of the veggies and cook for another 20 minutes or so till tender.

Step 4

Remove all to a large platter with the meat in the center and veggies all around the edge.

Tips & Variations


No special items needed.

Related