New England Boiled Dinner

Prep Time
Cook Time
4h 30m
Ready In

"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 recipe yields 6 servings


  • 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 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 & Variations

No special items needed.