New England Corned Beef Dinner


5 pounds corned beef
8 large carrots, sliced
6 medium onions, quartered
2 small turnips, cubed
8 potatoes, quartered
1 small head cabbage, cut in wedges
pepper and parsley, to taste


Place the meat in a Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer, covered, about 3½ hours, or until tender. After 2½ hours, skim off the fat and add the prepared vegetables, holding out the potatoes and cabbage until the last half hour of cooking. Season, and serve on a large platter, with additional parsley to garnish.


Makes 8 to 10 servings.

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