Corned Beef and Cabbage

I am totally over this day light savings BS – It is no longer needed in the world today. Sorry that is a little insensitive for what the world is going through today and I am fairly certain that daylight savings is probably not on anyone’s agenda at the moment and I get it. I am very grateful that I am able to sit at my kitchen island across from my husband this morning with a cup of tea, some soft music on and write my blog. My heart goes out to Ukraine and all of their citizens. I wish we could all just get along.

corned beef & cabbage 169

Ok back to my happy place; well one of my happy places. I love eating food and I love writing about food. Today I will be picking up a couple of corned beefs, along with some potatoes, carrots and turnip oh and don’t forget the cabbage. I am not sure if I am more excited to make New England boiled dinner or for the hash I will be making for breakfast. Both make me very happy!

Curious how many of you will be making corned beef at some point this week? How do you make yours? I have always boiled mine, a friend of mine told me she bakes hers with mustard on it. Some day I should venture out on how I make corned beef. Maybe next time. What do you do with your leftovers? Do you have any leftovers? I always make as much as my stock pot can handle just so I have leftovers. Honestly I do that with most everything I cook. Luckily the family all love leftovers.

I love this dinner re-heated as is as well as corned beef hash with a poached egg on top. I try to make so much that we can do both. I might have to get a bigger stock pot.

New England Boiled Dinner

a very easy dish to make and great as leftovers as well


  • 1 corned beef
  • 5-6 potatoes peeled and chunked
  • 1 pound carrots peeled and chunked
  • 1 large turnip peeled and diced
  • 1 head cabbage stem remove and quartered
  • 1 large onion peeled and diced or leave whole
  • 2 bay leaf's
  • 1 tablespoon pepper corns


  • In large stock pot place the corned beef in and cover it with water. Add the onion, bay leaf, peppercorns. bring to a boil then lower the heat to a lower boil, partially cover the pot and let it boil for a minimum of 3 hours - I generally leave it going for 5 hours.
  • you an leave the beef in the pot or remove it to a bowl and set aside. Add all the veggies, minus the cabbage to the pot and boil for about an hour. If you removed the beef add it back in and then add the cabbage and boil for another 15-20 minutes. I boil it just until the cabbage is tender but still has some life to it.
  • Slice the beef and add the veggies to a platter or large bowl and top with the sliced beef. Serve with some of your favorite mustard.


3 thoughts on “Corned Beef and Cabbage

  1. I hate corned beef. The smell reminds me of the cottage hams my mom used to make when I was little. I am not a fan of “fat” on any meat and it always seems like that’s what one of the “selling points” of Corned Beef is. I hope my extreme dislike of this cuisine just leaves that much more for folks to have an affinity for it. πŸ™‚

    1. I hear you and I got a chuckle out of your comment! Though I am not familiar with cottage hams. There are certain triggers from my childhood that I steer clear of as well. Though I have gotten over the no green food issue I used to standby. I still do not make meatloaf and have a feeling my husband; who’s loves it; will still have to order it out or make his own. Too many nights sitting at the table for HOURS till you finish it.
      Thank you for reading and commenting. I appreciate it πŸ™‚

Leave a Reply