New England Boiled Dinner
It’s more than just corned beef and cabbage: potatoes and carrots add color and pizzazz to this traditional St. Patrick ’s Day spread. Even if March 17th is months away, New England Boiled Dinner is a one-pot comfort food that can be served year-round.
You don’t have to be Irish to enjoy this New England staple. An easy meal that doesn’t sacrifice heartiness, New England Boiled Dinner is a blend of flavorful vegetables and salty corned beef that will be sure to gather a crowd around your table.
Yield: 8 servings
- 4 pounds corned beef
- 15 peppercorns
- 8 whole 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
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.