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Submitted by Mimi in Maine
"This is traditional 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 corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water."
photo by Mimi in Maine 
- Ready In:
- 3hrs 30mins
- Ingredients:
- 7
- Serves:
-
6
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ingredients
- 4 lbs corned beef
- 4 quarts cold water
- 3 -4 large onions (peeled)
- 1 large turnip (peeled and cubed)
- 1 large head of cabbage (quartered)
- 5 large carrots (peeled and cut in half)
- 5 medium potatoes (peeled and cut in half)
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directions
- Rinse the corned beef in cold water.
- Put in large pot and bring to a boil; drain and discard this water which will be very salty.
- Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
- Add the onions and turnip and cook for 30 minutes.
- Add the rest of the veggies and cook for another 20 minutes or so till tender.
- Remove all to a large platter with the meat in the center and veggies around the edge.
Questions & Replies
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Reviews
-
This came out perfectly. I think Mimi is on to something with the changing of the water. I've never used onions or turnip before when I've done a boiled dinner and I think both added a good flavor. I did use a rutabega instead of turnip, but they are basically the same thing. I will be using this recipe to make all my boiled dinners this way. Thanks Mimi!!
Kim127
- See AlsoEasy Spinach Pesto Recipe
I am originally from NH and moved to NC almost 4 years ago, but this is the way my mom and gram fixed New England Boiled Dinner, only they used a smoked ham shoulder instead... I'm smacking my lips now! LOL Doesn't get any better than this!
Lindas Busy Kitchen
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Mimi...I'm just gonna go right ahead and rate this 'cus it's the way I have been cooking it for the past 35 years...right down to the turnip (which many people miss out on). I am not from Maine, as a matter of fact, E. N.C. This is as basic and wonderful as food gets. Thanks for posting something that I only prepare about once a year, but I look forward to that time all year long. It's an all time winner no matter where one is from!
DEEP336
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RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
- 97 Followers
- 411 Recipes
- 4 Tweaks
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>
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