Corned Beef and Cabbage

Corned Beef and Cabbage, also known as New England Boiled Dinner, is a classic Irish dish, that is also popular in the New England area, where my mother in law was born and raised.  I'm joining in with over 20 other bloggers to share some great St Patrick's Day Recipes!

 I've had corned beef in my youth, but it was my mother in law who taught me how to make this wonderful classic dinner.

I'm showing you the traditional boiled method so that I am preserving an old family recipe, although at times she would pressure cook it. I have also used my slow cooker, but didn't add the cabbage till later in the cooking process, as it doesn't take as long to cook as the beef.

Add in some skillet corn bread to round out the dinner.

print recipe

Corned Beef and Cabbage
Also known as New England Boiled Dinner, this classic Irish dish is sure to please. Serve with some warm corn bread.
  • 4-5 lb. Corned Beef
  • water
  • 1/2 teaspoon Dried or fresh thyme
  • 1 bay leaf
  • 8 peeled carrots
  • 8 peeled potatoes
  • 2 peeled onions, cut into quarters
  • 1 head cabbage cut into quarters
Cover the beef with water and let stand for 30 minutes to draw out excess salt. Remove Beef.Place Beef Beef in a large stock pot and cover with fresh cold water. Add thyme and bay leaf.Bring to a boil. Reduce heat and simmer and gently for 3-4 hours till beef is fork tender.about 30 minutes before serving turn up the heat to boiling and add vegetables, except the cabbage. Reduce heat back down to a simmer, to cook the vegetables. Add the cabbage, 15 minutes before serving.Serve on a large platter surrounded by the vegetables. Corn bread is a good side dish.
Prep time: Cook time: Total time: Yield: 8 servings

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