My Mother's Cooking - Corned Beef and Cabbage (New England Boiled Dinner)

Corned Beef and Cabbage

New England Boiled Dinner
New England Boiled Dinner
My Mother's Cooking
My Mother's Cooking
Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef
Corned Beef
Cabbage
Cabbage
Red Skin Potatoes
Red Skin Potatoes
Onions
Onions
Carrots
Carrots

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Corned Beef and Cabbage (New England Boiled Dinner)

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We never really celebrated St. Patrick’s Day when I was growing up, but my mother knew a bargain when she saw one, About that time of the year the super markets featured corned beef and cabbage on sale – they still do today.

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My mother would buy some of each to make her version of a New England boiled dinner. She would add carrots, potatoes and onions and a few of her own spices and make a complete meal in one pot.

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I carry on this tradition most years also and so I will share my updated version with you. I generally throw away the spices that come with the corned beef and I add my own. I also use two 32-oz. boxes of chicken stock (not beef) to make a richer broth. I never add any salt until near the very end because you never know just how salty the corned beef will be.

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If you would rather not use corned beef, yoy can make something very similar using a smoked picnic ham or smoked ham hocks . You may have to adjust the cooking time a little.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

3 Hours at 300 F

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Ingredients:

3-4 Lbs. of Corned Beef Brisket

4 Large Onions peeled

2 32-oz. boxes of chicken stock

8 Large Cloves of Garlic peeled and chopped

4 Cloves

20 Whole Allspice

1 Large Bay Leaf

2 Tablespoons of Dried Thyme

1 Lb. Bag of Baby Carrots

1 Lb. of Small Red Skin Potatoes washed (not peeled) and cut into halves or quarters

1 Large or 2 Medium heads of Green Cabbage, cored and cut into two-inch wedges

Salt and Pepper to Taste

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Cooking Instructions


  1. Rinse the corned beef in cold water and pat dry with paper towels.
  2. Place the corned beef in a large covered roasting pan and add the stock, garlic, all spice, bay leaf, thyme and the onions each with a clove stuck in one end. DO NOT ADD ANY SALT. If necessary, add water to cover the meat.
  3. Place the covered pan in a 300F oven and cook about 2 hours until the beef is fork tender. At this point you can taste the broth and add salt and pepper if necessary.
  4. Add the carrots, potatoes and cabbage and continue cooking for about an hour until the vegetables are fork tender
  5. Adjust the salt once more and remove the corned beef to a platter. Be sure to slice it fairly thin across the grain before serving.

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Serving Suggestions:

This meal goes well with some good rye bread and butter and a large glass of beer but the beer doesn’t necessarily have to be green - the cabbage is sufficient.

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My Mother's Cooking

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New England Boiled Dinner

North Central Wisconsin where I learned how to cook from my mother

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Comments 5 comments

Cousin Fudd profile image

Cousin Fudd 5 years ago from From the Blue Ridge Mountains of Western North Carolina

Great recipe idea, thanks for sharing.


rjsadowski profile image

rjsadowski 5 years ago Author

Thanks for the comment. This really is comfort food on a cool fall night and you can substitute a smoked pork shoulder or a small half ham for the corned beef.


Rosemay50 profile image

Rosemay50 5 years ago from Hawkes Bay - NewZealand

Great recipe. I love corned beef


scarytaff profile image

scarytaff 5 years ago from South Wales

Sounds good, rj. I love long, slow cooking.


rjsadowski profile image

rjsadowski 5 years ago Author

Thanks for your comments.

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