New England Boiled Dinner

Share: 

Rate this Recipe: 

Average: 4 (1 vote)

A great Yankee favorite, traditionally served on Mondays and Wednesdays throughout the fall and winter.

Ingredients

5 pounds brisket corned beef rinsed in boiling water
4 peppercorns
6 small beets, unpeeled
6 carrots, unpeeled
1 small cabbage, quartered
8 peeled potatoes
4 medium-sized turnips, peeled

Instructions

Place the meat in a kettle with the peppercorns. Cover with cold water. Simmer for 3-½ to 4 hours, until the meat is tender. During the last hour of cooking, remove the peppercorns and add the beets, turnips and carrots. In the last half hour, add the cabbage and the potatoes. When all is ready to serve, remove the skin from the beets. Serve with mustard, horseradish sauce, pickles, and a pepper mill.

Cooking & Recipes

Yield: 

Serves 8

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!

 

You will also be subscribed to our Almanac Companion Newsletter