Atlantic Meats Recipes
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Atlantic Boiled Dinner

  • 4 lb Corned Beef or Cured Pork Riblets
  • 8 potatoes, peeled & halved
  • 6 carrots, peeled & sliced
  • 1 medium turnip, pared & cubed
  • 1 medium cabbage in wedges

Soak the meat in cold water overnight. Drain. Cover with fresh cold water and simmer in a covered pan about 1 ½ – 2 hours. Add turnips and carrots and boil 10 minutes. Add potatoes and cabbage. Boil 20 minutes longer, or until vegetables are cooked and meat is tender. (6-7 servings)

Traditional Atlantic Canadian Quality & Taste

About Corned Beef…

Did you know? The word ‘corn’ is Old English for any hard particle or grain, and sea salt used to preserve beef was the former. Beginning in the 17th century, beef was initially salt cured or “corned” to supply Britain’s army and navy, with corned beef consumption slowly spreading to all parts of the Commonwealth.

Source: The Canadian Food Encyclopedia