New England Corned Beef and Cabbage Dinner

New England Corned Beef  and Cabbage Dinner


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 England comfort food. Tender corn beef along with cabbage and potatoes. Perfect dish for St. Patrick’s Day.

  • Wipe corned beef with damp paper towels. Place in a large stockpot 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.




30 min


4 hr


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