Sunday, March 17, 2013

New England Boiled Dinner {Corned Beef and Cabbage}

Updated and republished February 2020

One of my one-pot favorites is a New England Boiled Dinner, aka Corned Beef and Cabbage. We almost always have it on St. Patrick's Day, and at other times throughout the year.

You can also "corn" your own beef brisket if desired, following my recipe for Home Curing Corned Beef.

I love the one-pot convenience, and all the smells and taste. Use leftover corned beef for Reuben sandwiches, or corned beef hash!  

1 - 3 1/2-4 lb. corned beef brisket (with seasoning packet)
5-6 medium carrots, peeled and cut in half
1 large onion, quartered
6 potatoes, peeled and cut in half
1 medium cabbage, cut in half, then in wedges
(other root vegetables such as parsnips or turnips, peeled and quartered, optional)

Place corned beef and seasoning packet in a large stockpot, cover with water and bring to a boil. Reduce heat, cover tightly and simmer 3 1/2 hours or until tender.

About 30 minutes before the meat is tender, skim fat from liquid. Add onions, potatoes, and carrots. Cover; simmer 20 minutes, or until vegetables are cooked and tender.

Remove meat from the pot (cover with foil on a large cutting board).  Add cabbage and simmer uncovered 15-20 minutes or until vegetables are tender.

Slow cooker directions - Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.

Add 2 cups water or more water as needed to cover the brisket by at least one (1) inch. Cover with lid and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker, and continue to cook on low heat for an additional 2-3 hours, or until vegetables and corned beef are tender.

Also seen on Meal Plan Monday


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  1. Awesome!!! Thank you Mary for the link and shot-out! I'm so wanting to dive into your dinner picture! It looks delicious!!!

    1. Glad you like it Lynn!!! And happy to link and shout out your page @Southern With a Twist!