• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mustard-Glazed New England Boiled Dinner

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 2 Bay leaves
  • 2 tb Snipped fresh thyme or
  • 2 ts Dried thyme; crushed
  • 1 ts Whole cloves
  • 1/2 ts Whole Black Peppercorns
  • 3 lb Corned Beef Brisket; (up to
  • -3 1/2)
  • 8 c Water
  • 3 sm Onions; halved
  • 4 md Carrots or parsnips;
  • -quartered crosswise
  • 3 sm Potatoes; (about 12 oz.)
  • 3 Stalks celery; quartered
  • -crosswise
  • 1/2 sm Head cabbage; cut into 6
  • -wedges


2/3 c Brown sugar; packed
1/2 c Vinegar
1/2 c Prepared mustard
1/2 ts Garlic powder

For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string

Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
1/2 hours.

Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are

Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.

*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.

MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.

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