Recipe by Mimi in Maine
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.
Top Review by Kim127
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!!
- 4 lbs corned beef
- 4 quarts cold water
- 3 -4 large onions (peeled)
- 1 large turnip (peeled and cubed)
- 1 large head of cabbage (quartered)
- 5 large carrots (peeled and cut in half)
- 5 medium potatoes (peeled and cut in half)
Directions See How It's Made
- Rinse the corned beef in cold water.
- Put in large pot and bring to a boil; drain and discard this water which will be very salty.
- Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
- Add the onions and turnip and cook for 30 minutes.
- Add the rest of the veggies and cook for another 20 minutes or so till tender.
- Remove all to a large platter with the meat in the center and veggies around the edge.