New England Boiled Dinner

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

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

4 pounds corned beef or venison
4 ounces salt pork, cubed
6 to 8

Americas
United States
Main course
Dinner
New England
Gluten-free

Method

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. A