Home Corned Beef Brisket Cabbage New England Style
Dive into the comforting flavors of New England with this classic Home Corned Beef Brisket and Cabbage recipe! Perfect for a hearty family dinner or a St. Patrick’s Day celebration, this dish features tender corned beef brisket simmered to perfection with a fragrant pickling spice blend. Accompanied by a medley of vibrant vegetables like carrots, red potatoes, and wedges of green cabbage, it’s a complete one-pot meal that delivers both ease and flavor. The slow simmering process ensures melt-in-your-mouth brisket and fork-tender vegetables, while optional touches like a pat of butter on the cabbage or coarse ground mustard for dipping elevate the experience. With only 20 minutes of prep time and simple step-by-step instructions, this warm, savory New England staple is an effortless way to bring tradition to your table.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 2 tablespoons pickling spice blend (often included with corned beef)
- 12 cups water
- 4 medium carrots
- 1 large yellow onion
- 3 celery stalks
- 6 medium red potatoes
- 1 medium head green cabbage
- 2 tablespoons unsalted butter (optional, for serving)
- 4 tablespoons coarse ground mustard (optional, for serving)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
Place the brisket in a large stockpot. Add the 12 cups of water and the pickling spice blend. Ensure the brisket is covered by water, adding more if necessary.
Bring the water to a boil over high heat, then reduce the heat to low. Cover and simmer for 2.5 hours, skimming off any foam or impurities that rise to the surface.
While the brisket cooks, prepare the vegetables. Peel the carrots and cut them into 2-inch pieces. Quarter the onion. Chop the celery stalks into 2-inch pieces. Leave the red potatoes whole or halved if they are larger. Cut the cabbage into 6 wedges, removing the core.
After the brisket has simmered for 2.5 hours, add the carrots, onion, celery, and red potatoes to the pot. Simmer for an additional 20 minutes.
Finally, add the cabbage wedges to the pot and cook for another 15-20 minutes, or until the vegetables are fork-tender and the corned beef is extremely tender.
Carefully remove the corned beef from the pot and place it on a cutting board. Let it rest for 10 minutes before slicing against the grain into thin slices.
Transfer the vegetables to a serving platter, discarding the onion and celery if desired. Arrange the sliced corned beef alongside the vegetables.
Optional: Serve with a dollop of butter on the cabbage and a side of coarse ground mustard for dipping the beef.
Serve hot and enjoy your hearty New England-style boiled dinner!
Nutrition Facts
Calories |
4482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 13068 mg | 568% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 70.9 g | ||
| Protein | 374.4 g | 749% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 718 mg | 55% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 6456 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
