A staple recipe found in every New England kitchen… (or at least it should be!)
3-5 pound corned beef brisket
1 teaspoon peppercorns or 1 tablespoon pickling spice
6 large carrots large, chopped into 2” pieces
2 yellow onions peeled and quartered
6 medium potatoes quartered
2 cups cubed turnip, rutabaga or parsnips or combo
1 medium head green cabbage core removed, cut in 6 wedges
salt & pepper
optional- apple cider vinegar, horseradish, Cabot Salted Butter
*3-6 cooked beets - optional as a side, or to be used for red flannel hash next day!
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PLACE corned beef in a LARGE pot and cover with water. Bring to a boil, reduce temperature to a simmer and cook for 3-4 hours or until the meat is tender, skimming the foam on occasion and adding more water to keep the meat covered. Once cooked, remove the meat and keep warm.
ADD onions and root vegetables and cook for at least ½ an hour. Add wedges of cabbage and continue cooking for another 10-15 minutes. Slice and plate the meat, surround with vegetables, top with parsley and serve with the additional accompaniments. With the leftovers you can make corned beef hash for breakfast the next day or use with the cooked beets to make Red Flannel Hash.
*Place cleaned and trimmed beets of similar size on a baking sheet covered with aluminum foil. Drizzle beets with olive oil and sprinkle with salt & pepper. Cover baking sheet tightly with foil and bake in a 375ºF oven for approximately 45 minutes or until you’re able to pierce the beet easily with a skewer. Remove from oven, and peel skin when cool enough to handle by using a paper towel and “rubbing” the outer skin off. Serve with boiled dinner or use to make Red Flannel Hash.