New England Boiled Dinner with Corned Beef and Cabbage
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Ingredients
- 680 g tinned corned beef
- 600 g baking potatoes
- 3 carrots, sliced into rounds
- 500 g white cabbage, finely shredded
- 400 ml beef stock
- 1 tbsp dijon mustard
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 50.1 g
- Carbohydrate
- 35.8 g
- of which sugars
- 11.7 g
- Fat
- 21.3 g
- of which saturates
- 9.4 g
- Fibre
- 7.8 g
- Salt
- 5.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chunk the potatoes. Put them in a pot with the beef stock, bring to a simmer and cook for 10 minutes.
- 2
Add the carrots and cook for 8 minutes more.
- 3
Add the cabbage, cover and simmer for 10 minutes until all the vegetables are tender.
- 4
Slice the tinned corned beef and warm through in the pot for the final 5 minutes.
- 5
Serve with a spoonful of the dijon mustard.
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