New England boiled dinner

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New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef with cabbage and other vegetables often including potatoes, rutabagas, parsnips, carrots, turnips, and beets.[1] The leftovers are traditionally diced and fried into red flannel hash for breakfast the next day[2] A similar Newfoundland dish is called a Jiggs dinner.

Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but does not contain beets. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage.[3] 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 one-time luxury.[4] Boiled with cabbage, it made a filling meal.


Corned beef is placed whole in a pot on stove or in a crock pot with water to cover the meat. The meat is cooked several hours until tender, then cabbage, carrots, potatoes, and other vegetables are added and cooked.[5][6][7] Rutabagas or turnips are also common ingredients. When New England boiled dinners includes beets, they are often cooked and served separately to avoid discoloring the dinner.

Common condiments include horseradish, mustard, and cider vinegar.

See also[edit]


  1. ^ New England Cookbook by Eleanor Early, Random House New York, Library of Congress Card Number 54-5958, p. 45
  2. ^ "In Praise of the New England Boiled Dinner". New England Today. 2018-03-16. Retrieved 2019-02-17.
  3. ^ Esposito, Shaylyn. "Is Corned Beef Really Irish?". Smithsonian. Retrieved 2019-02-17.
  4. ^ Iomaire, Máirtín Mac Con; Gallagher, Pádraic Óg (2011-04-01). "Irish Corned Beef: A Culinary History". Journal of Culinary Science and Technology. 9 (1). doi:10.21427/D7B179 – via ARROW@DIT.
  5. ^ "New England Boiled Dinner Recipe". New England Today. 2018-03-12. Retrieved 2019-02-17.
  6. ^ Mother, New England (1881). Aunt Mary's New England Cook Book: A Collection of Useful and Economical Cooking Receipts ... Lockwood, Brooks & Company.
  7. ^ Farmer, Fannie Merritt (1896). The Boston Cooking-school Cook Book. Little, Brown.

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