Return to Content

New England Corned Beef Dinner

by in Nov 1997

Yield: Makes 8 to 10 servings.

Ingredients:

  • 5 pounds corned beef
  • 8 large carrots, sliced
  • 6 medium onions, quartered
  • 2 small turnips, cubed
  • 8 potatoes, quartered
  • 1 small head cabbage, cut in wedges
  • pepper and parsley, to taste

Instructions:

Place the meat in a Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer, covered, about 31/2 hours, or until tender. After 21/2 hours, skim off the fat and add the prepared vegetables, holding out the potatoes and cabbage until the last half hour of cooking. Season, and serve on a large platter, with additional parsley to garnish.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order