New England Boiled Dinner

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables.  Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.

Yield: 8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 42%
  • Fat: 11g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.5g
  • Carbohydrate: 21.6g
  • Fiber: 4.2g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 982mg
  • Calcium: 57mg

Ingredients

  • 7 thyme sprigs
  • 1 bunch fresh parsley stems
  • 1 bay leaf
  • 1 (3-pound) cured corned beef brisket, trimmed
  • 2 quarts water
  • 18 small boiling onions, peeled
  • 3 carrots, cut crosswise into 2-inch pieces
  • 1 (2-pound) green cabbage, cored and cut into 8 wedges
  • 1 pound fingerling potatoes, halved crosswise
  • Grated fresh horseradish (optional)

Preparation

  1. 1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  2. 2. Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.
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