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Recipe source:
McCalls Great American Recipe Card Collection, 1978, Card "New England", 19g

New England Corned-Beef Dinner

About the recipe

In the 1970's McCall's magazine came out with a collection of collectible recipe cards. This recipe comes from that set and has been a family favorite ever since. We still have the original card (and collecting box)

coming soon.
  • 4-5 lb corned beef brisket
  • 1 clove garlic
  • 2 whole cloves
  • 10 whoel black peppers
  • 2 bay leaves
  • 8 medium carrots, pared
  • 8 medium potatoes, pared
  • 8 medium yellow onions, peeled
  • 1 medium head cabbage, cut in 8 wedges
  • 2 Tablespoons butter or margarine
  • Chopped parsley
  • Mustard sauce:
    • 1/2 cup mayonnaise or cooked salad dressing
    • 1 Teaspoon chopped onion
    • 1/2 Cup prepared mustard
Equipment Needed
  • Large Kettle.

Recipe Instructions
  1. Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, black peppers and bay leaves.
  2. Bring to boiling; reduce heat, and simmer 5 minutes. Skim surface, then simmer, covered, 3 to 4 hours, or until meat is fork-tender.
  3. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage during last 20 minutes. cook just until vegetables are tender.
  4. Make mustard sauce: Combine all ingredients, mix well. Refrigerate, covered, until ready to use. Makes about 1 cup
  5. To serve: slice corned beef thinly across the grain. Arrange on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter, and place in serving dish; sprinkle with parsley. Arrange carrots and onions in another dish. Serve mustard sauce on the side.

Serving Recommendations

  • Remove bay leaves before serving
Reheating Recommendations

This recipe reheats well in microwave.

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