Traveling Across

New England or Boiled Dinner

Home >> Recipes >> Beef Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


4 to 5 pounds corned beef (brisket or rump)
4 to 6 potatoes
1 medium head cabbage
4 to 6 medium onions
8 to 12 carrots


Wash beef and place in a large kettle. Cover with cold water, bring to a boil, skim, then reduce heat, cover the pan and continue to simmer for 3 to 4 hours, or until the meat is tender. Forty-five minutes before the beef is done, add potatoes, onions and carrots. Thirty minutes before serving, add cabbage wedges and continue to cook until meat and vegetables are tender.

Makes 4 servings


  1. Yellow or white turnips and beet may also be included or substituted for vegetables in the above
    combination. Beets should be cooked separately.
  2. Use fresh brisket instead of corned in the above combination. Thicken meat stock with thin flour and water paste and flour with prepared horseradish and a little prepared mustard.
  3. For corned beef hash from left over meat, combine equal amounts of corned beef and chopped cooked potatoes with 1 small onion, finely minced or 1/2 teaspoon onion seasoning, plus a little cream or evaporated milk to moisten. Cook over moderate heat only long enough to heat and blend flavors.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.