Recipe courtesy of Michael Lomonaco
New England Style Corned Beef
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 748
- Total Fat
- 45
- Saturated Fat
- 18
- Carbohydrates
- 46
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 41
- Cholesterol
- 187
- Sodium
- 206
Ingredients
3 to 4 pounds fresh uncooked corned beef brisket
Water
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
Directions
- 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.;