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Nutrition Facts
Serving Size 1 (986g) Recipe makes 4 servings The following items or measurements are not included below: whole cloves
Calories 1213
Calories from Fat 591		(48%)
Amount Per Serving		%DV
	Total Fat 65.7g	101%
	Saturated Fat 21.8g	109%
	Monounsaturated Fat 31.5g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 333mg		111%
Sodium 3988mg		166%
Potassium 2793mg		79%
Total Carbohydrate 84.2g		28%
	Dietary Fiber 17.0g	68%
	Sugars 14.8g
Protein 73.3g		146%
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New England Boiled Dinner

Recipe #398067 | 4¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Carol Ann #3
Nov 6, 2009

This came from a pillsbury cook book I got when I moved into my first place. I use to make it once or twice a year, but it has become a Sunday favorite during the winter months in my home. My husband and kids just love it !! TIP : If corned beef is packaged with a spice packet; omit cloves and bay leaf.

SERVES 4 -6 (change servings and units)

Ingredients

3 lbs corned beef
1 teaspoon peppercorn or 1/4 teaspoon ground pepper
6 whole cloves
1 bay leaf
6 potatoes, peeled and quartered
6 carrots, halved lengthwise
1 medium head of cabbage, cut into 6 wedges

Directions

1
1. In a large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaf.
2
2. Cover and simmer for 3 to 3 1/2 hours or until tender.
3
3.Add potatoes and carrots, cover and simmer for 15 minutes.
4
4. Add cabbage and cook and additional 15 minutes or until vegetables are tender.
5
5. Remove the bay leaf.
6
6. Carefully remove the meat and slice. Remove vegetables into a separate bowl. Place some of the cooking liquid in with vegetables to keep them warm.