New England Boiled Dinner

1. 1

   Place the corned beef and broth in a Dutch oven.

2. 2

   Add the pickling spices and garlic and bring to a boil over high heat.

3. 3

   Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.

4. 4

   Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes.

5. 5

   Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).

6. 6

   Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter.

7. 7

   Pass the mustard and horseradish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.