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New England Boiled Dinner

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  Corned beef brisket/Corned beef round 3 Pound
To have ready at serving time:
  Carrots 6 Small
  Onions 6 Small
  Potatoes 3 Medium, cut into halves
  Cabbage head 1 Small, cut into 6 wedges

Pour just enough cold water on beef in 4-quart Dutch oven to cover.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Cover and refrigerate beef and 5 cups of the broth separately.
Store no longer than 48 hours.
TO SERVE: About 35 minutes before serving, remove fat from broth.
Heat beef, broth, carrots, onions and potatoes to boiling; reduce heat.
Cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
Remove beef and vegetables to warm platter; keep warm.
Add cabbage to broth.
Heat to boiling; reduce heat.
Simmer uncovered until crisp-tender, about 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2800 Calories from Fat 1098

% Daily Value*

Total Fat 122 g188%

Saturated Fat 48.6 g243.2%

Trans Fat 0 g

Cholesterol 660 mg220%

Sodium 1632.7 mg68%

Total Carbohydrates 232 g77.3%

Dietary Fiber 38.6 g154.5%

Sugars 57.6 g

Protein 205 g409.2%

Vitamin A 1007.7% Vitamin C 443.5%

Calcium 43.1% Iron 42.6%

*Based on a 2000 Calorie diet

New England Boiled Dinner Recipe