New England Corned Beef and Cabbage Dinner

  • 270 mins
  • 15 ingredients

Ingredients

  • 4 to 5 lb corned beef brisket
  • 1 clove garlic
  • 2 whole cloves
  • 10 whole black peppercorns
  • 2 bay leaves
  • 8 medium carrots, peeled
  • 8 medium potatoes, peeled
  • 8 medium yellow onions peeled
  • 1 medium head cabbage, cut into 8 wedges( leaving root in tack)
  • 2 tbs butter
  • Chopped parsley
  • For the Mustard Sauce:
  • 1/2 cup mayonnaise
  • 1 tsp chopped onion
  • 1/2 cup whole grain mustard
This is classic New EnglandĀ  comfort food. Tender corn beef along with cabbage and potatoes. 10 servings.Directions:

  • Wipe corned beef with damp paper towels. Place in a large stock pot and cover with cold water.
  • Add garlic, cloves, black peppercorns and bay leaves.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Skim surface, then simmer, covered for 3 to 4 hours, or until meat is fork tender.
  • Add carrots, potatoes, and onions during the last 25 minutes.
  • Add cabbage during the last 20 minutes.
  • Cook until vegetables are tender.
  • To serve; Slice corned beef thinly across the grain. Arrange on one side of a serving platter.
  • Place cabbage wedges, potatoes and carrots artfully beside the meat.
  • Brush the vegetables with melted butter and garnish with parsley.
  • Serve mustard sauce on the side.

Mustard Sauce:

  • Combine all ingredients and mix well.

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