holly's new england boiled dinner
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.
prep time
25 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
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
How To Make holly's new england boiled dinner
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Step 1Any other root vegetables may be added, but if you add beets, cook them separately. -
Step 2Cover beef with water in a large pot. Bring this to a boil, and then simmer 1 hour per pound
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Step 3One hour before the beef is done, add the vegetables, and that's it!!
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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