Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is traditional here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water.

Ingredients Nutrition


  1. Rinse the corned beef in cold water.
  2. Put in large pot and bring to a boil; drain and discard this water which will be very salty.
  3. Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
  4. Add the onions and turnip and cook for 30 minutes.
  5. Add the rest of the veggies and cook for another 20 minutes or so till tender.
  6. Remove all to a large platter with the meat in the center and veggies around the edge.


Most Helpful

This came out perfectly. I think Mimi is on to something with the changing of the water. I've never used onions or turnip before when I've done a boiled dinner and I think both added a good flavor. I did use a rutabega instead of turnip, but they are basically the same thing. I will be using this recipe to make all my boiled dinners this way. Thanks Mimi!!

Kim127 March 19, 2008

I am originally from NH and moved to NC almost 4 years ago, but this is the way my mom and gram fixed New England Boiled Dinner, only they used a smoked ham shoulder instead... I'm smacking my lips now! LOL Doesn't get any better than this!

Linda's Busy Kitchen March 26, 2007

Mimi...I'm just gonna go right ahead and rate this 'cus it's the way I have been cooking it for the past 35 years...right down to the turnip (which many people miss out on). I am not from Maine, as a matter of fact, E. N.C. This is as basic and wonderful as food gets. Thanks for posting something that I only prepare about once a year, but I look forward to that time all year long. It's an all time winner no matter where one is from!

DEEP March 09, 2007

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