New England Boiled Dinner



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

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Drizzle drippings from baking dish over sliced brisket.