New England Boiled Dinner
This recipe comes from Yankee Magazine, though the recipes are still very New England all the same! Boiled dinner is a classic New England staple, warming hearts and bellies for generations! Traditionally made with corned beef and cabbage among other vegetables, this recipe will stay true to that tradition. (Aaron S.)
New England Boiled Dinner – Yankee Magazine
Ingredients
- 4 pounds corned beef
- 15 peppercorns
- 8 whole garlic cloves
- 1 bay leaf
- 8 small beets
- 2 turnips, cut into pieces
- 16 small new potatoes, peeled
- 16 baby carrots
- 8 small white onions
- 1 head cabbage, cut into 8 wedge-shaped pieces
Directions
Cover beef with water and simmer 10 minutes, covered, in a large kettle. Skim off and discard the residue that forms on top of water. Add peppercorns, cloves, and bay leaf. Cover and simmer 3 hours or until meat is tender.
Put beets in separate pan with a little water. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.
Add turnips, potatoes, carrots, and onions to kettle with meat. Simmer, covered, 15 minutes longer.
Add cabbage and cook, covered, 15 minutes more.
Remove meat, cut into serving pieces, and place on platter surrounded with well-drained vegetables.