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holly's new england boiled dinner

(1 rating)
Recipe by
Holly Deshane
Brewer, ME

A few years ago, my husband Tom found this recipe in a Marjorie Standish cookbook that I had purchased. Years ago, Marjorie Standish used to write a cooking column for the Portland Press Herald here in Maine. Tom did change the recipe and I am posting his version. This could not be easier, but it does take about four hours from start to finish. This is the kind of recipe that you want on a cold day, that's why we made this yesterday. It's cold here right now and we had a craving for all of those wonderful root vegetables.

(1 rating)
yield 6 -8
prep time 25 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For holly's new england boiled dinner

  • 1
    3 1/2 pound corned beef briskit
  • 4
    medium potatoes, peeled and quartered
  • 16-20
    baby carrots
  • 1
    medium turnip, peeled and cubed
  • 1
    small cabbage, chopped

How To Make holly's new england boiled dinner

  • 1
    Any other root vegetables may be added, but if you add beets, cook them separately.
  • 2
    Cover beef with water in a large pot. Bring this to a boil, and then simmer 1 hour per pound
  • 3
    One hour before the beef is done, add the vegetables, and that's it!!
  • 4
    When done serve with salt, pepper and butter on the vegetables. It's delicious. The turnip is incredible, and the next night you can make hash in a cast iron skillet.

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