A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and fried into “red flannel hash” for breakfast the next day. The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a “Jiggs dinner”.
Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick’s Day, is similar, but typically contains fewer types of root vegetables. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage. Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this former luxury.
New England boiled dinner Ingredients
- 1 (3 1/2-pound) corned beef brisket or fresh beef brisket
- 15 peppercorns
- 8 whole cloves
- 1 bay leaf
- Kosher salt, if using fresh brisket
- 2 medium turnips, peeled and quartered
- 4 red new potatoes, peeled and quartered
- 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
- 1 small head cabbage, cut into fourths
- Horseradish sauce, mustard, or both, for serving
New England boiled dinner Method
- Boil the corned beef and seasonings:
Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water.
If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
If using fresh brisket, add 1 teaspoon of salt for every quart of water.
Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
corned beef in a pot to make New England Boiled Dinner.
- Remove the meat and add the vegetables:
Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste.
Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.
- Slice the meat across the grain:
Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth.
What is boiled dinner made of?