Boar’s Head Corned Beef & Cabbage Dinner

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and provides a similar texture.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutritious and can be used for added flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Russet potatoes are typically cheaper and work well in this dish.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables can be a cost-effective alternative.

Place the uncooked corned beef brisket in a large pot.

Add the provided spice pouch and enough cold water to cover the beef, about 8 cups.

Bring the water to a boil over high heat.

Once the water comes to a boil, cover the pot and reduce the heat to let the corned beef simmer for about 2 hours.

While it's simmering, cut up some red potatoes, turnips, carrots, parsnips, and onions.

Cut the cabbage into serving size wedges.

Add the vegetables to the pot and continue to cook for another hour until the meat is fork tender or the internal temperature reaches 160 degrees.

Once finished, remove the brisket and vegetables and place everything on a serving platter.

Slice the beef against the grain to ensure it is tender.

Cooking Techniques

Equipment Needed

Spice Level: