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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (675g) Recipe makes 6 servings The following items or measurements are not included below: 2 medium rutabagas |
||
| Calories 881 | ||
| Calories from Fat 456 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 50.7g | 78% | |
| Saturated Fat 16.9g | 84% | |
| Monounsaturated Fat 24.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 259mg | 86% | |
| Sodium 3056mg | 127% | |
| Potassium 1659mg | 47% | |
| Total Carbohydrate 51.7g | 17% | |
| Dietary Fiber 10.2g | 40% | |
| Sugars 12.2g | ||
| Protein 54.2g | 108% | |
New England Boiled Dinner
By: MizzNezz
Feb 11, 2002
Just have to have this once in a while!
SERVES 6
Ingredients
-
1 (3 1/2 lb) corned beef brisket
- 6 small onions
- 4 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and quartered
- 3 medium parsnips, peeled and chunked
- 2 medium rutabagas, peeled and cut in small chunks
- 1 small cabbage, cut in wedges
Directions
1
Place meat in dutch oven.2
Add spices from pkg if desired.3
Add water to cover meat.4
Bring to a boil, reduce heat and simmer, covered 2 hours.5
Add all vegetables EXCEPT cabbage.6
Cover, return to boiling.7
Reduce heat and simmer 15 minutes.8
Add cabbage.9
Cover; cook for 20 minutes more.10
Season with salt and pepper.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #487383
On Jul 15, 2008
I am from Massachusetts and my family made this using smoked pork butt. It is absolutely yummy. I tried it this way and I can't decide which one I like best. Thank's for posting.
From: Chef Poppie
On Jul 15, 2008
I have been eating this dinner all my life and making it since I could reach the stove. The little bag of pickeling spice belongs in the garbage. Whole white peppercorn and a bay leaf are all you need. A great variation on this dish is to use a pinic shoulder. Just make sure that you change the water at least three times to dilute the salt. Also, if made without rutabagas, it's just an average meal!
From: Lennie
On Mar 18, 2002
This was the recipe I used for my St. Paddy's Day dinner on March 17/02, part of our Zaar "Go Irish - Go Green" cook-a-thon. The directions were clear and simple and, even though I had a smaller piece of corned beef, it all worked out great! I did steal an idea from one of Mirjam Dorn's recipes though, and added some apple juice and brown sugar to the water covering the beef. Inez, thanks for posting this; it really helped a corned-beef novice like me! I highly recommend this recipe to anyone who is unsure about cooking corned beef. Delicious ... I'll be making this again, for sure!
From: Derf
On Jun 2, 2005
Very tastey corned beef and cabbage. I didn't have any turnips or parsnips so I just went with the onions, carrots and cabbage, turned out great. Actually the recipe I used was very similar to this one and I couldn't see any point in adding another corned beef and cabbage recipe to the base. The only thing missing is the turnip and parsnip, so I thought I would review and photo it here. Thanks MizzNezz!
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