Recipe courtesy of Suzi Forbes Chase
Show: Cooking Live
Total:
4 hr 25 min
Active:
10 min
Yield:
6 to 8 servings

Ingredients

Directions

Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.

Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).

Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

New England Boiled Dinner

Recipe courtesy of Emeril Lagasse

New England Boiled Beef Dinner

Recipe courtesy of Michael Lomonaco

New England Clam Chowder

Recipe courtesy of Sandra Lee

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Pot Roast

Recipe courtesy of Geoffrey Zakarian

New England Clambake

Recipe courtesy of Todd English

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Steamers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.