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Aunt Val's New England Corned-Beef Dinner

by in Mar 2012
Aunt Val’s New England Corned-Beef Dinner
8 votes, 3.50 avg. rating (70% score)
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Total Time: 25

Yield: 12 servings

This classic recipe for New England Corned Beef Dinner is a St. Patrick's Day favorite. The extra-flavorful broth gives the meat a richer, clearer flavor.

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Corned Beef Dinner
Photo/Art by Michael Piazza

For the beef:


  • 7-8 pound corned-beef brisket (one large or two smaller briskets; see "Note," above)
  • 1 large onion, roughly chopped
  • 6 whole cloves, smashed
  • 6 whole peppercorns
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 2 sprigs fresh parsley
  • 1 celery rib, roughly chopped
  • 1 carrot, roughly chopped
  • Garnishes: mustard, horseradish


Put beef in a large Dutch oven or stockpot and cover with water by 2 inches. Add onion, garlic, herbs, celery, and carrot. Turn heat to high and bring water to a boil; then reduce heat to low and simmer until meat is fork-tender, 4-1/2 to 5 hours, depending on thickness.

Remove beef to a large heated platter, cover with foil, and keep warm in a low oven. Strain liquid from pot to remove solids; then return liquid to pot and add potatoes, carrots, turnips, and cabbage.

Bring to a boil over high heat; then reduce heat to low and simmer, covered, until vegetables are tender, 40 to 50 minutes. Drain vegetables.
Slice meat against the grain into 1/4-inch-thick pieces; then arrange drained vegetables around it.

Pass the mustard and horseradish.

Additional Notes:

This recipe feeds a crowd, with about 12 servings, but can be easily reduced. Simply use the same seasonings, a smaller piece of meat, and fewer vegetables.

For the vegetables:


  • 14 "new" potatoes or 16 fingerling potatoes, unpeeled
  • 14 large carrots, peeled
  • 2 large heads green cabbage, quartered


Updated Thursday, February 6th, 2014

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