New England Boiled Dinner is a classic, hearty dish with a long history. With roots in medieval English cooking the dish was documented in written cookbooks as far back as the early 1800s.
Depending on the source of the recipe, there's some variance in the ingredients, but the essentials (meat boiled with along with root vegetables) have remained the same throughout the centuries.
Also known as Corned Beef and Cabbage, New England Boiled Dinner became popular fare for St. Patrick's Day in America, but the origin of the connection between the recipe and the holiday remains somewhat unclear.
Our recipe is a fairly standard modern version that consists of a corned beef brisket simmered until tender and combined with potatoes, cabbage, carrots, turnips and pearl onions that have been boiled in the liquid from the beef to impart flavor.
Served with horseradish cream sauce and coarse grain mustard, New England Boiled Dinner is an easy dish to make and loaded with flavor. It's no wonder it's endured for centuries and is sure to remain a classic for generations to come.
PrintNew England Boiled Dinner
Our New England Boiled Dinner recipe is a classic version made with corned beef brisket, potatoes, cabbage, carrots, turnips and pearl onions and served with horseradish cream sauce and mustard.
Author: Lynne Webb
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
- 1 uncooked corned beef brisket (2 to 3 lbs)
- 10 peppercorns
- 6 whole cloves
- 1 bay leaf
- 1 lb baby red potatoes
- 1/2 lb baby carrots
- 3/4 lb purple-top turnips, peeled and cubed
- 1/2 lb pearl onions, peeled
- 1 small to medium head of cabbage, quartered (leave the core intact)
- 3/4 cup sour cream
- 2 tablespoons prepared horseradish