New England Boiled Dinner

  • Prep Time: 20 minutes
  • Cook Time: 150 minutes
  • Servings: 6 servings


  • 1 count cabbage
  • 2 count bay leaves
  • 2 count potatoes
  • 3 count carrots
  • 2 count parsnips
  • 1 count onion
  • 1 teaspoon black pepper whole
  • 2 pound corned beef brisket


    1. Trim fat from meat. Place in a 4 to 6 quart Dutch oven; add juices and spices from package of corn beef. (add pepper and bay leaves if your package doesnt come with additional spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.
    2. Peel and quarter potatoes and carrots. Peel and cut parsnips into chunks. Cut onion and cabbage into 6 wedges. Add potatoes, carrots, parsnips, and onion to meat. Return to boiling; reduce heat. Simmer, covered for 10 minutes. Add cabbage. Cover and cook for 15 to 20 minutes more or until tender.
    3. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.
    4. If desired, season to taste with salt and pepper and serve with prepared horseradish or mustard. Edit


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