Holly's New England Boiled Dinner

Holly Deshane

By
@Hollylovesnewrecipes

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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
25 Min
Cook:
3 Hr 30 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

Step 1 Direction Photo

1Any other root vegetables may be added, but if you add beets, cook them separately.

Step 2 Direction Photo

2Cover beef with water in a large pot. Bring this to a boil, and then simmer 1 hour per pound

Step 3 Direction Photo

3One hour before the beef is done, add the vegetables, and that's it!!

Step 4 Direction Photo

4When 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #dinner, #boiled