New England Boiled Dinner
Recipe: #4164
January 18, 2012
Categories: Cabbage, Carrot, Onions, New England Fathers Day, Game/Sports Day, Mothers Day, Turnips, Beef Dinner, more
"This is a traditional meal here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like the salty corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it boils for about 3-5 minutes and recover it with fresh water."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (604.6 g)
- Calories 817.1
- Total Fat - 57.8 g
- Saturated Fat - 19.2 g
- Cholesterol - 296.2 mg
- Sodium - 2958.9 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 3.1 g
- Sugars - 6.6 g
- Protein - 57 g
- Calcium - 74.8 mg
- Iron - 6.3 mg
- Vitamin C - 14 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse the corned beef in cold water and put into a large pot; bring to boil and then after about 3-5 minutes pour off the water which will be very salty; cover the meat again with 4 more quarts of water and let it simmer till tender--about 4-5 hours.
Step 2
Add the onions and turnip and cook for about 30-40 minutes (turnip take a while to cook).
Step 3
Add the rest of the veggies and cook for another 20 minutes or so till tender; remove all to a very large platter with the meat in the center and veggies around the edge.
Tips
No special items needed.
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