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New England Boiled Dinner Recipe
New England Boiled Dinner Recipe photo by Taste of Home

New England Boiled Dinner Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES: 8-10 servings

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

  1. 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.
  2. 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 1994, p62

Reviews for New England Boiled Dinner

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Mar. 10, 2014

This dinner brings back memories-when I was a kid we ate it often as we grew everything in the garden except the meat and instead of corned beef brisket we used pork-either loin or butt-I preferred the butt roast as it was more moist. So delicious. Right now pork is less expensive than beef-so might want to try it.

MY REVIEW
Reviewed Jul. 10, 2009

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.

MY REVIEW
Reviewed Mar. 12, 2009

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.

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