Recipe courtesy of Suzi Forbes Chase
New England Boiled Dinner
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- Total: 4 hr 25 min
- Prep: 10 min
- Cook: 4 hr 15 min
- Yield: 6 to 8 servings
- Total: 4 hr 25 min
- Prep: 10 min
- Cook: 4 hr 15 min
- Yield: 6 to 8 servings
Ingredients
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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.
