Traditional Corned Beef & Cabbage Dinner

Traditional Corned Beef & Cabbage Dinner

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Ready In:  minutes

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Traditional Corned Beef & Cabbage Dinner

Traditional Corned Beef & Cabbage Dinner

Celebrate Saint Patrick’s Day by making a traditional Corned Beef & Cabbage Dinner, also known as New England Boiled Dinner, or make this delicious hearty dinner anytime of the year. Be sure to cook extra potatoes, so you’ll have enough left over for making corned beef hash.

INGREDIENTS

1 Corned Beef Brisket (5 to 6 Pounds)

1 Dried Hot Red Pepper (Optional)

2 Whole Garlic Cloves (Unpeeled)

18 Small White Onions (Peeled)

At Least 10 Medium-Sized Potatoes (Peeled & Cut In Half)

12 to 19 Carrots Depending on Size (Trimmed & Peeled)

6 Medium Parsnips (Trimmed & Peeled)

1 Large Green Cabbage Cut In 6 Wedges (About 2 Pounds)

In a large-size pot place corned beef with enough cold water to cover it by about 1 inch. Include the pickling spices that come with it and the hot red pepper. Add the garlic and bring to a boil. Lower the heat to medium-low, cover, and simmer for about 3 hours. To test doneness poke a fork into the center. It shouldn’t fall apart, but the fork should penetrate easily. About 30 minutes before you think the meat is done, add the white onions, potatoes, carrots, and parsnips. Continue to simmer until they are almost tender (20 to 25 minutes). Remove the corned beef and wrap it in foil to keep it warm. If any of the vegetables are fork-tender remove them as well. Bring the cooking liquid to a rapid boil. Drop in the cabbage wedges, with the vegetables. If you are going to use any of the potatoes for hash then hold some of them back. Cook for 10 minutes. The cabbage won’t take long to cook so make sure not to cook longer than 10 minutes. Remove cabbage and vegetables. Carve corned beef and transfer to a large-size warmed serving platter. Arrange vegetables around corned beef.  Serve with mustard and horseradish. Serves 6 (with plenty of leftovers).

© Victoria Hart Glavin

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    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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