Yankee Boiled Dinner

By Yankee Magazine

Aug 31 2007

A great New England favorite, this Yankee Boiled Dinner is traditionally served on Mondays and Wednesdays throughout the fall and winter.


Serves 8


5 pounds brisket corned beef rinsed in boiling water
4 peppercorns
6 small beets, unpeeled
6 carrots, unpeeled
1 small cabbage, quartered
8 peeled potatoes
4 medium-sized turnips, peeled


Place the meat in a kettle with the peppercorns. Cover with cold water. Simmer for 3-1/2 to 4 hours, until the meat is tender. During the last hour of cooking, remove the peppercorns and add the beets, turnips and carrots. In the last half hour, add the cabbage and the potatoes. When all is ready to serve, remove the skin from the beets. Serve with mustard, horseradish sauce, pickles, and a pepper mill.