New England Boiled Dinner Recipe

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I enjoy fixing this dish on chilly days. I also use this recipe on St. Patrick's Day since all the ingredients are appropriate for that traditional meal.

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New England Boiled Dinner Recipe

Prep: 15 min. Cook: 2-3/4 hours

Yield: 8-10 Servings

15 165 180

Ingredients

1 corned beef brisket (3 to 4 pounds)
1/2 pound sliced bacon
6 medium carrots
1 to 2 medium turnips, quartered
6 medium potatoes, peeled and halved
2 medium onions, quartered
1 small head cabbage, cut into quarters

Directions

Place brisket and enclosed seasoning packet in Dutch oven with enough water to cover. Simmer, covered, about 1 hour. Add bacon; simmer 1 to 1-1/2 hours longer or until beef is tender.
Remove brisket from Dutch oven and keep warm. Discard bacon; strain stock. Return stock to Dutch oven. Add carrots and turnips; simmer for 10 minutes Add potatoes and onions; simmer for 15 minutes more. Add cabbage, simmer for 10-15 minutes or until tender. Return brisket to stock; heat through. Place meat on a large platter with vegetables around it. Yield: 8-10 servings.

Originally published as New England Boiled Dinner in Bountiful Harvest Cookbook , p62

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New England Boiled Dinner

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Reviewed on Jul. 10, 2009 by waynejv

Thank you for this recipe, I am a Northern Wisconsin,transplanted to the south and it is impossible to find this recipe in the south.Even though I have been here sence 1962 I do miss some of our great "Yankee" cooking. Thanks so much.

Reviewed on Mar. 12, 2009 by windsong77077

Made this for years. Just cook corned beef until tender than throw in veggies. Instead of turnips I use frozen corn on the cob halves. Can also add celery. Delicious and just one pot clean up. Broth can be used to make a great base for soup.