New England Boiled Dinner

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This is a pretty dish as well as a tasty one, and I like to serve it on a family platter about 20 inches long. The cooked corned beef is placed in the center with the other vegetables arranged all around.


  • 4 pounds corned beef or venison
  • 4 ounces salt pork, cubed
  • 6 to 8 medium onions, golf-ball size
  • 6 medium potatoes
  • 2 medium turnip roots
  • 6 carrots, scraped
  • 2 small heads green cabbage, quartered
  • 3 or 4 beets, cooked separately and sliced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves


    Rinse the corned meat, put it in a pot along with the salt pork, cover with water, and boil for 10 minutes. Pour off the water, cover again with cold water, and bring to a new boil. Add the bay leaves, onions, pepper, and basil. Cover tightly and simmer (but do not boil) for 5 or 6 hours, or until fork-tender. Add the potatoes, carrots, and turnips; cover and cook until the potatoes are done. Add the cabbage, cover tightly, and simmer for 10 minutes. Note that it is not necessary to cover the cabbage with liquid; if you cover the pot tightly, the steam will cook it.

    Center the corned beef on a large platter and arrange the vegetables around it in groups. Serve hot with corn bread.