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New England Boiled Dinner

Yield 10 servings (serving size: 3 ounces brisket, 2 onions, 4 carrot pieces, 2 potato quarters, 2 turnip quarters, and 1 cabbage wedge)

Ingredients

  • 1 (4 3/4-pound) cured corned beef brisket
  • 4 quarts water
  • 1/2 cup maple syrup
  • 20 small boiling onions, peeled (about 1 pound)
  • 10 carrots, scraped and cut crosswise into 4 pieces (about 1 1/4 pounds)
  • 5 baking potatoes, peeled and quartered (about 2 1/2 pounds)
  • 5 turnips, peeled and quartered (about 1 1/4 pounds)
  • 1 (2-pound) green cabbage, cored and cut into 10 wedges

Nutrition Information

  • calories 394
  • caloriesfromfat 38 %
  • fat 16.9 g
  • satfat 5.4 g
  • monofat 8.1 g
  • polyfat 0.8 g
  • protein 22.7 g
  • carbohydrate 38.3 g
  • fiber 6.3 g
  • cholesterol 89 mg
  • iron 6.3 mg
  • sodium 811 mg
  • calcium 133 mg

How to Make It

  1. Trim fat from brisket. Place brisket in a large stockpot; add water. Bring to a boil; cover, reduce heat, and simmer 2 hours or until tender. Remove brisket from pot, and set cooking liquid aside. Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered, at 400° for 20 minutes.

  2. Add onions and next 3 ingredients to stockpot; bring to a boil. Cover and cook 20 minutes. Add cabbage; cover and cook an additional 5 minutes or until the vegetables are tender. Remove vegetables with a slotted spoon, and place on a serving platter. Thinly slice brisket, and place on platter.

  3. Drizzle drippings from baking dish over sliced brisket.