Classic New England Boiled Dinner for Saint Patrick's Day

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READY IN: 5hrs 30mins
Recipe by carrie sheridan

this is the real deal -

Ingredients Nutrition


  1. Peel and cut each of the vegetables.
  2. Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.
  3. Reduce heat to medium or medium-low and cook very slowly for 4 hours.
  4. Remove meat.
  5. Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.
  6. Add potatoes and cook another 15 minutes.
  7. Add cabbage and cook for 15-20 minutes more.
  8. Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables.
  9. Heat thoroughly and serve.

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