Maine Boiled Dinner
Corned beef simmered with cabbage, potatoes, carrots, and turnips in one pot, a hearty cold-weather New England supper common in Maine homes.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22
- carbs
- 34
- protein
- 32
- calories
- 480
Instructions
- 1
Put the corned beef into a large stockpot. Cover it completely with water.
- 2
Bring the pot to a boil. Lower the heat, cover, and simmer for about 2.5 hours until tender.
- 3
Add the onion, turnip, carrots, and potatoes to the pot.
- 4
Keep simmering for 20-25 minutes until the vegetables are nearly tender.
- 5
Add the cabbage wedges. Simmer for a final 15 minutes until all the vegetables are tender.
- 6
Take out the corned beef and let it rest briefly. Slice the meat across the grain.
- 7
Arrange the sliced beef and vegetables on a platter. Season with pepper and serve hot.
Chef's tips
Simmer the corned beef gently instead of boiling hard to keep it tender. Add root vegetables first and cabbage last so nothing gets mushy.
Storage
Refrigerate leftovers up to 4 days.
Reheating
Reheat gently in a covered pot with a splash of broth or water.
Common mistakes to avoid
- •Boiling the meat too hard, which makes it tough
- •Adding the cabbage too early, making it soggy and mushy
Serving suggestions
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