New England Boiled Dinner Recipe

4.5 3 2
New England Boiled Dinner Recipe
New England Boiled Dinner Recipe photo by Taste of Home
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New England Boiled Dinner Recipe

Read Reviews
4.5 3 2
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-3/4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-3/4 hours

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 1994, p62

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  • 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
  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

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Linstrom1 User ID: 6346131 73925
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
waynejv User ID: 1543342 44318
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
windsong77077 User ID: 1413946 39864
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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