New England boiled dinner

A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions.[1] The leftovers are traditionally diced and fried into “red flannel hash” for breakfast the next day.[2] The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a "Jiggs dinner".

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

Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables. 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 former luxury.[4]

Preparation

A corned beef is placed whole in a pot on stove, or in a slow cooker, with water to cover the meat. The meat is simmered until nearly tender, then the cabbage and root vegetables are added and cooked through.[5][6][7] Rutabagas or turnips are also common ingredients. When New England boiled dinners include beets, the beets are often cooked and served separately to avoid discoloring the dinner.

Common condiments include horseradish, mustard, and cider vinegar.

See also

References
  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. p. 184. boiled dinner.
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