Classic New England Boiled Dinner For Saint Patrick'S Day

1. 1

   Peel and cut each of the vegetables.

2. 2

   Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.

3. 3

   Reduce heat to medium or medium-low and cook very slowly for 4 hours.

4. 4

   Remove meat.

5. 5

   Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.

6. 6

   Add potatoes and cook another 15 minutes.

7. 7

   Add cabbage and cook for 15-20 minutes more.

8. 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. 9

   Heat thoroughly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.