Recipe courtesy of Michael Lomonaco

New England Style Corned Beef

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  • Level: Easy
  • Yield: 8 servings
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3 to 4 pounds fresh uncooked corned beef brisket


2 tablespoons black peppercorns

6 carrots, peeled, thickly sliced

2 large turnips, peeled and quartered

12 small white onions, peeled with root end left intact

16 small new potatoes, scrubbed

1 small cabbage head, outer leaves removed, quartered


  1. Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;