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New England Boiled Dinner

Western.Chefs's picture
  Corned beef brisket 5 Pound
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed To Cover)
  Bay leaf 1⁄2
  Whole peppercorns 6
  Rutabagas 4 Large, peeled and sliced (Yellow Turnips)
  Carrots 6 , scraped and left whole
  Onions 12 Small, peeled
  Potatoes 6 Medium, peeled
  Cabbage head 1 , cut into wedges

1. Place the meat in a deep kettle, cover with water and add the bay leaf and peppercorns. Bring the water to a boil and skim off the fat. Cover the pot, reduce the heat and simmer three hours.
2. Add the vegetables and simmer until the meat and vegetables are tender, about forty-five minutes longer.
3. Place the meat in the center of a platter and surround with the vegetables. Accompany with horseradish and mustard pickle. (The broth may be reserved for soups.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5980 Calories from Fat 1884

% Daily Value*

Total Fat 210 g323.1%

Saturated Fat 82 g410.2%

Trans Fat 0 g

Cholesterol 1100 mg366.7%

Sodium 3281.7 mg136.7%

Total Carbohydrates 685 g228.3%

Dietary Fiber 148 g592.1%

Sugars 276.9 g

Protein 384 g768.2%

Vitamin A 1235.5% Vitamin C 2150.8%

Calcium 224% Iron 171.7%

*Based on a 2000 Calorie diet

New England Boiled Dinner Recipe