Traditional New England Corned Beef and Cabbage Stew
Experience the comforting embrace of traditional New England flavors with this Corned Beef and Cabbage Stew. Perfect for St. Patrick's Day or any cozy dinner gathering, this recipe brings together savory corned beef, vibrant cabbage, and a medley of hearty root vegetables. The preparation is simple, involving just some chopping and a long, slow simmer to perfect tenderness. Adapted from It's All American Food by David Rosengarten, this dish promises rich, beefy goodness complemented by the robust flavors of pickling spices and aromatic bay leaves.
N/A
Servings
750
Calories
10
Ingredients
Ingredients
corned beef
5-6 lbs (rinsed)
onion
1/2 medium (with skin on)
garlic cloves
2 (crushed)
whole cloves
5 (none)
pickling spices
1 1/2 teaspoons (none)
bay leaves
2 (none)
cabbage
1 head (outer leaves removed, cut into 8 wedges)
turnips
2 small (peeled, cut into 1 inch chunks)
carrots
6 large (peeled, cut into 1 inch chunks)
potatoes
8 medium (peeled, cut into 1 inch chunks)
Instructions
1
Place the corned beef in a large pot and cover completely with cold water.
2
Bring to a simmer over medium heat, simmer gently for 5 minutes, then remove the corned beef and rinse it. Discard the water from the pot.
3
Return the rinsed corned beef to the pot along with the onion, garlic cloves, whole cloves, pickling spices, and bay leaves.
4
Pour in 12 cups of cold water, ensuring the meat is fully submerged. Bring to a steady simmer.
5
Partially cover the pot and simmer for 3 to 4 hours, checking occasionally and adding more water as necessary to keep the beef covered. Cook until the beef is tender but not falling apart.
6
Carefully remove the corned beef from the pot, wrap it in foil to keep warm.
7
Strain the cooking liquid, returning only the liquid to the pot and discarding the onion and spices.
8
Bring the liquid back to a simmer. Carefully add cabbage wedges, simmering for 4 minutes.
9
Next, add the turnip chunks and simmer for 5 minutes.
10
Follow by adding the carrots, simmering them for another 3 minutes.
11
Finally, add the potato chunks, continuing to simmer for 10 to 15 minutes until all the vegetables are fork-tender.
12
To serve, slice the corned beef thinly against the grain and position in a shallow soup bowl alongside the vibrant vegetables.
13
Ladle approximately 1/2 cup of the flavorful stock over the beef and vegetables, and serve with mustard and/or horseradish.
14
For a heartier meal, serve on dinner plates with the veggies on the side, garnished with plenty of butter, salt, and pepper. Crusty bread is a fantastic accompaniment.
Nutrition Information
42g
Fat
58g
Carbs
67g
Protein
8g
Fiber
7g
Sugar
2167mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Traditional New England Corned Beef and Cabbage Stew?
It is a comforting traditional dish featuring savory corned beef, cabbage, and a variety of hearty root vegetables, typically served during St. Patrick's Day or for cozy gatherings.
How much corned beef is required for this recipe?
You will need 5 to 6 pounds of rinsed corned beef.
Why do you simmer the corned beef for 5 minutes and then rinse it?
The initial simmer and rinse help remove excess salt and impurities from the meat before the long cooking process begins.
What spices are used to flavor the cooking liquid?
The broth is flavored with 5 whole cloves, 1 1/2 teaspoons of pickling spices, and 2 bay leaves.
How many garlic cloves should be added?
The recipe calls for 2 crushed garlic cloves.
How should the onion be prepared?
Use 1/2 of a medium onion with the skin left on for the cooking process.
How much water is used for the main simmer?
You should add 12 cups of cold water, ensuring the meat is fully submerged.
How long does the corned beef need to simmer?
The beef should simmer for 3 to 4 hours until it is tender but not falling apart.
Should the pot be covered while the beef cooks?
The pot should be partially covered during the long simmering stage.
What should I do if the water level drops while simmering?
Check the pot occasionally and add more water as necessary to keep the beef completely covered.
How do I store the beef while the vegetables cook?
Carefully remove the beef from the pot and wrap it in foil to keep it warm.
Do I keep the onion and spices in the broth for the vegetables?
No, you should strain the cooking liquid and discard the onion and spices before returning only the liquid to the pot.
How should the cabbage be prepared?
Remove the outer leaves and cut one head of cabbage into 8 wedges.
How long does the cabbage need to cook?
The cabbage wedges should simmer in the broth for 4 minutes.
How are the turnips prepared for the stew?
Peel 2 small turnips and cut them into 1-inch chunks.
How long do the turnips simmer?
The turnips should simmer for approximately 5 minutes.
How many carrots are used and how are they cut?
Use 6 large carrots, peeled and cut into 1-inch chunks.
What is the simmering time for the carrots?
The carrots should simmer for 3 minutes before adding the next vegetable.
How should the potatoes be prepared?
Use 8 medium potatoes, peeled and cut into 1-inch chunks.
How long do the potatoes take to cook?
The potatoes should simmer for 10 to 15 minutes until all vegetables are fork-tender.
How should the corned beef be sliced?
The beef should be sliced thinly against the grain to ensure tenderness.
How is the stew served in a bowl?
Position the sliced beef and vegetables in a shallow soup bowl and ladle about 1/2 cup of stock over them.
What condiments pair well with this dish?
It is traditionally served with mustard and/or horseradish.
What are the suggested garnishes for the vegetables?
The vegetables can be garnished with butter, salt, and pepper.
What is a good side dish for this stew?
Crusty bread is a fantastic accompaniment to this meal.
What is the calorie count for this recipe?
Each serving contains approximately 750 calories.
How much protein is in one serving?
There are 67 grams of protein per serving.
Is this recipe high in sodium?
Yes, it contains 2167mg of sodium per serving.
Who is the original author of this recipe adaptation?
This recipe is adapted from 'It's All American Food' by David Rosengarten.
What tags are associated with this recipe?
Tags include corned beef, cabbage, New England cuisine, stew, comfort food, and St. Patrick's Day.