Corned Beef and Cabbage (New England Boiled Dinner)
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
You'll Also Love
