New England Boiled Dinner



  • 4–5 pounds corned brisket of beef
  • 1 pound salt pork
  • 2 bay leaves
  • 6 peppercorns
  • 1 boiling chicken
  • 6 large carrots, scraped
  • 6 medium onions, peeled
  • 6 large potatoes, peeled
  • 2 medium turnips, peeled and quartered
  • 1 medium head cabbage, quartered
  • 2 medium beetroot, quartered
  • horse-radish sauce
  • pickles


Wipe corned beef with a damp cloth; tie into shape and put into a large stock-pot or heavy-bottomed saucepan. Add enough cold water to cover and bring to the boil. Drain and rinse beef. Repeat this operation.

Cover brisket with boiling water; add salt pork, bay leaves and peppercorns; cover and simmer over low heat for 3 to 4 hours, or until meat is tender, adding chicken after first hour.

Cool slightly; skim excess fat and add carrots, onions, potatoes and turnips. Cook for about 20 minutes, then add cabbage wedges; cook until cabbage and vegetables are crisp and tender.

Serve the beef on a platter garnished with vegetables and with cooked beetroot. Accompany with horse-radish sauce and pickles.