New England Boiled Dinner

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New England Boiled Dinner

New England Boiled Dinner
Servings 8


  • 1-4 to 5 lb approx. 2 kg corned beef
  • 10 to 12 medium-sized beets peeled
  • 3 to 4 parsnips peeled and cut into large pieces
  • 6 to 8 large carrots scrubbed and cut into large pieces
  • 3 to 4 turnips peeled and quartered
  • 10 to 15 small onions peeled
  • 6 to 8 medium-sized potatoes scrubbed and quartered
  • 1 head cabbage cut into wedges
  • Dijon st


  • Place the corned beef along with the pickling liquid, onion and spices in a large pot and add enough water to cover it. Simmer for about one hour per pound, adding water as necessary to keep the beef covered. Remove from the liquid, leaving the liquid in the pot, and place in a shallow baking dish or other container. Place a cutting board or other baking dish on top, and place several heavy weights (cans of food, cast iron cookware, etc) on top to compress it. Boil the beets in a separate pot for 30 to 45 minutes, until tender. Meanwhile add the parsnips, carrots, and turnips to the beef cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes more. Slice the beef and arrange with the vegetables on a large, deep platter, along with a generous amount of the cooking liquid. Serve mustard and horseradish on the side.

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