Though NOT a recommended recipe for readers to try, this Colonial New England recipe for making the corned beef to use later in corned beef and cabbage dinners went like this:

Dissolve and heat to boil 8 pounds of salt, 2 ounces saltpeter, 1 quart molasses, 1 ounce cayenne pepper, 8 gallons of rain water. Take 100 pounds of beef and cut into pieces, pack into a crockery and pour the hot cure mixture over the top. Weigh down meat with rock to keep it well-covered. Use as needed.

{"Body Text Edit"/}Corned Beef

and Cabbage Recipes

From The New Basics Cookbook by Julee Rosso and Sheila Lukins, (Workman Publishing New York, 1989) Serves 6.


1 corned beef, 5 to 6 pounds

1 green cabbage (3 pounds) cut into 6 wedges

2 onions (each studded with 3 whole cloves)

4 carrots, peeled and halved

2 celery stalks, halved

4 sprigs Italian (flat leaf) parsley,

12 small red new potatoes

6 small leeks (white part and 2 inches of green), well-rinsed

6 carrots, peeled and cut into 21/2- inch lengths

salt and freshly ground black pepper to taste

4 tablespoons chopped fresh Italian parsley

2 cups Horseradish Cream Sauce (recipe follows)


Place beef in a large soup kettle or dutch oven. Add onions, halved carrots, celery, and parsley springs. Cover with cold water and boil. Then reduce the heat, cover, and simmer for 23/4 to 3 hours, turning the beef over in the broth every 30 minutes. When the meat is very tender, remove it from the kettle and keep warm.

Strain the broth and return it to the kettle. Add cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 tablespoons of the chopped parsley. Bring to a boil; reduce the heat, cover and simmer until the vegetables are tender, 30 minutes.

Arrange the beef on a warmed serving platter and surround it with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining 2 tablespoons chopped parsley. Serve with Horseradish Cream Sauce.

Horseradish Cream Sauce


3/4 cup heavy or whipping cream

1/2 cup mayonnaise

1/2 cup prepared horseradish, drained

2 tablespoons Dijon mustard

pinch of sugar

salt and freshly ground black pepper, to taste


Whip heavy cream in a bowl until it forms soft peaks.

Combine mayonnaise, horseradish and mustard in another bowl. Using a rubber spatula, fold in the whipped cream. Add sugar, salt and pepper. Stir well and transfer to a serving bowl.


This recipe from Woman's Day Crockery Cookbook published in 1975 was titled "New England Boiled Dinner" and, with a few small alterations, is the traditional corned beef and cabbage meal craved on St. Patrick's Day.


4 to 5 pound corned beef brisket

2 cups water

6 small onions

6 medium carrots, peeled

8 medium potatoes, peeled

1 cabbage cut in to 6 wedges

salt and pepper to taste


Wash beef and put in slow cooker. Add water, cover and cook on low, 10 to 12 hours or until tender. Keep warm in the broth in cooker but remove some broth to a large kettle and add all of the vegetables. Bring to boil, making sure there is enough broth; if not, add water. Lower temperature to a simmer for 20 minutes or until cabbage and potatoes are softened. If you are not serving right away, put vegetables into a slow-cooker with the beef on low heat until serving time (up to 1 hour).

At serving time, carefully remove beef and place on a platter. Slice into thin serving sizes and ladle vegetables around the beef. Drizzle slow-cooker juices over the entire arrangement.

Serve with mustard and Irish soda bread.


Leftover corned beef?

Think Reuben sandwiches that combine rye bread, thinly sliced cooked corned beef, Swiss cheese slices and sauerkraut, grilled and dressed with Thousand Island-type salad dressing.

Or mince the cooked corned beef with leftover diced potatoes; add cooking oil, minced onions, bell peppers and garlic. Fry in a scrambled fashion or press all ingredients into the pan for a pancake-like product that will make you wish you had lots more leftovers.

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