How to Make a New England Boiled Dinner

A New England boiled dinner includes either a corned beef or a picnic ham shoulder with an array of vegetables. The ingredients are boiled and simmered for several hours until tender, and served with mustard and pickles. When a New England boiled dinner is made with a corned beef, it is generally referred to as corned beef and cabbage, which is traditionally eaten in America on Saint Patrick's Day. Here are a few steps on how to make a New England boiled dinner.

Steps

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    Place the corned beef brisket in a large pot along with 6 peppercorns.
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    Cover the corned beef and peppercorns with cold water, place the lid on the pot, place it over medium-high heat and allow the water to come to a boil.
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    Lower the heat once the water comes to a boil and simmer the beef for 4 to 5 hours, or until tender.
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    Skim the fat off the top of the water with a spoon occasionally.
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    Rinse all of the produce in cold water. Cube the parsnips and carrots, peel the turnips and onions, quarter the potatoes, cut the cabbage into wedges and chop the parsley while the beef cooks.
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    Remove the beef from the pot once it is cooked, and place it in a warm area to rest.
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    Place 1/2 lb. (227 g) of salt pork in the simmering pot along with the prepared parsnips, turnips, onions, carrots and potatoes and allow them to cook for 30 minutes.
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    Put the cabbage wedges into the pot for the last 15 minutes of cooking, so that all of the vegetables will be ready at the same time.
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    Make herb butter by mixing the chopped parsley into melted butter, while you wait for the vegetables to cook.
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    Slice the corned beef against the grain with a sharp knife.
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    Arrange the corned beef and vegetables on a platter, and discard the salt pork.
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    Spoon the herb butter over the vegetables and serve with mustard and pickles.

Tips

  • As an alternative to corned beef, a New England boiled dinner may also consist of a picnic ham shoulder, which is smoked and cured, then boiled like a corned beef.
  • You can reserve the leftover stock once you remove the beef and vegetables and use it for a stew.
  • To adjust cooking time for a larger or smaller corned beef brisket, cook the meat for 50 to 60 minutes per lb. (454 g).

Things You'll Need

  • 5 lbs. (2.27 kg) corned beef brisket
  • 6 peppercorns
  • Cold water
  • 1/2 lb. (227 g) salt pork
  • 3 parsnips
  • 6 carrots
  • 6 small turnips
  • 8 small white onions
  • 6 medium potatoes
  • 4 to 6 wedges of green cabbage
  • Parsley
  • Melted butter
  • Large pot
  • Kitchen knife
  • Spoon

Article Info

Categories: Recipes