Corned beef is the starring element in this recipe and is a salted and cured version of beef brisket. It should be easy to source at your local grocery store and you’ll need around half a pound of meat per person for this recipe.
In the recipe above we’ve suggested using a Dutch oven for the greatest amount of control over the cooking process, but you could also make a New England boiled dinner in a crock-pot. It’ll only take around an hour longer to boil in the slow cooker for a hands-off cooking approach.
It’s key to keep the water at a very gentle simmer when cooking both the meat and vegetables in this dish. If the water starts to boil it’ll make the meat undesirably tough and the vegetables a little mushy.
To serve this recipe, make sure you slice the corned beef against the grain for tenderness. Arrange the vegetables around the meat for a visually pleasing plate, covered with some of the broth to keep the ingredients moist. It’s easiest to plate individually, but some chefs will arrange this dish on a platter for guests to help themselves family-style. Garnish with a sprinkling of fresh parsley or a drizzle of horseradish sauce, to enhance the flavors of the meat.
If this hearty recipe is a hit in your household, take a look at our round-up of five other comfort food dishes for colder days, such as creamy pumpkin curry and home-style roasted chicken. Any leftover meat and vegetables can be used in other tasty dishes, such as a corned beef hash, to minimize food waste.
The Origins of New England Boiled Dinner
This East Coast classic originated with Irish immigrants in the 1800s, with roots in English colonial cooking. Settlers from England introduced the tradition of boiled one-pot meals in the 17th and 18th century. In the 1800s, large waves of Irish immigrants brought corned beef and cabbage to America, which became a central component of the New England boiled dinner.
As a result of the Irish influence, the New England boiled dinner grew in its association with St. Patrick’s Day celebrations in the United States. Today, the New England version features corned beef, cabbage, potatoes, carrots, and often turnips. You can also find modern variations of a New England boiled dinner with ham, perfect for using up leftover ham or a New England boiled dinner with smoked shoulder for richer flavors and a touch of smokiness.
For more St. Patrick’s Day food take a look at our article featuring 10 of the top Irish dishes for celebrations.
