A traditional New England boiled dinner is made with corned beef, potatoes, carrots, and cabbage. The meal originated with Irish immigrants who settled in the New England region during the late 1700s and early 1800s. They adapted their recipe for boiled dinner by substituting beef for more expensive pork, and cabbage—which was cheaper than potatoes at the time—was added. Unlike other boiled dinners, the New England version uses little to no seasoning.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3½ lbs corned beef brisket
- 1 large or 6 small white onions, peeled and coarsely chopped
- 4 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and chunked (can substitute 2–3 cups of baby carrots)
- 3 medium parsnips, peeled and chunked
- 2 medium rutabagas, peeled and cut into small pieces
- 1 small cabbage, cut into wedges
Directions
- Place the brisket in a Dutch oven and add water to cover the meat.
- Cover the oven, bring it to a boil, reduce heat, and simmer for 2 hours.
- Add the potatoes, carrots, parsnips, and rutabagas.
- Cover the oven and return it to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the cabbage and continue to cook for 20 minutes, covered.
- Remove the Dutch oven from the heat, drain the water, transfer the food to a serving dish, and serve immediately.
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