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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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)

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the vegetables to a serving platter, discarding the onion and celery if desired. Arrange the sliced corned beef alongside the vegetables.

Step 9

Optional: Serve with a dollop of butter on the cabbage and a side of coarse ground mustard for dipping the beef.

Step 10

Serve hot and enjoy your hearty New England-style boiled dinner!

Nutrition Facts

Serving size	(6255.2g)

Amount per serving	% Daily Value*
Calories	4482.3

Total Fat 224.3g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1396.9mg	0%
Sodium 13068.5mg	0%
Total Carbohydrate 280.4g	0%
Dietary Fiber 45.6g	0%
Total Sugars 70.9g
Protein 374.4g	0%

Vitamin D 18.3IU	0%
Calcium 718.4mg	0%
Iron 40.0mg	0%
Potassium 6456.2mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 32.3%

Carbs: 24.2%