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New England Boiled Dinner

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“This is a robust, one pot meal (if you do not make the optional beets) . I like to make this in the fall and winter with the best looking root veggies of the season. I do not use the spice pack that sometimes comes with the meat. Serve with corn bread, prepared horseradish and your favorite mustard. Enjoy!”
READY IN:
3hrs 50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse the corned beef with cold water.
  2. Place the corned beef in a very large pot.
  3. Cover with cold water and bring to a boil.
  4. Skim off any surface scum once it reaches a boil.
  5. Add bay leaves, cover and simmer for two hours.
  6. Add the potatoes and onions and cook for 20 minutes.
  7. Add the carrots, turnips and parsnips and cook for 30 more minutes.
  8. Meanwhile, put beets in a large pot of cold water and bring to a boil.
  9. Add a large pinch of salt once boiling.
  10. Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
  11. When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
  12. When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
  13. Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
  14. Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
  15. Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
  16. Enjoy!

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