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New England Boiled Dinner

 New England Boiled Dinner
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.
8-10 ServingsPrep: 15 min. Cook: 2-3/4 hours


  • 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


  • 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.