New England Boiled Dinner

“This was the recipe I used for my St. Paddy’s Day dinner on March 17/02, part of our Zaar “Go Irish – Go Green” cook-a-thon. The directions were clear and simple and, even though I had a smaller piece of corned beef, it all worked out great! I did steal an idea from one of Mirjam Dorn’s recipes though, and added some apple juice and brown sugar to the water covering the beef. Inez, thanks for posting this; it really helped a corned-beef novice like me! I highly recommend this recipe to anyone who is unsure about cooking corned beef. Delicious … I’ll be making this again, for sure!”

“My mom used pork shoulder.I save the liquid and some carrots,little onion and the cabbage.refridgerate,add to soup pan and add 2 lg cans of whole tomatoes W/basil to liquid1/2 link of kilbasa more cabbage and re heat.rough cut tomatoes. love itGentleben”

“I am from Massachusetts and my family made this using smoked pork butt.It is absolutely yummy.I tried it this way and I can’t decide which one I like best.Thank’s for posting.”

“I have been eating this dinner all my life and making it since I could reach the stove. The little bag of pickeling spice belongs in the garbage. Whole white peppercorn and a bay leaf are all you need. A great variation on this dish is to use a pinic shoulder. Just make sure that you change the water at least three times to dilute the salt. Also, if made without rutabagas, it’s just an average meal!”

“I have been making this dish for years. The only difference is that I don’t use rutabagas. I also use 2 bay leaves and peppercorns. I aslo use a few cloves. It gives the whole dish a little extra something.”

“We had this dish a lot growing up.It can feed a crowd.But my mom used a bone in ham instead of brisket and added potatoes.The next day my mom would take the leftovers, cube them up and saute them all together in butter to make a very tasty hash.I’ve had to start making extra potatoes and carrot to have enough left over for hash.”

“This is the way I make mine… The 1 different thing I do, is add 2 bay leafs and whole peppercorns wrapped in a piece of cheese cloth… those two things make a HUGE difference and it’s amazing

“I gave this 5 stars. I first had boiled dinner at a friends house. I make mine similar to yours. I use chunks of ham, potatoes, carrots and cabbage. Make sure to put your cabbage in first to cook down as it will fill the pot until cooked down. Then I add my carrots, ham and then the potatoes.I cook mine all day on low till the vegetables are tender and the ham falls off the bone. I find the ham with a bone in it is best for flavor, but you can use boneless if prefered. I serve mine in a bowl with white vinegar sprinkled over top. Thanks for posting a great recipe. Christine (internetnut)”

“The cabbage was a big tougher than I usually like but overall the recipe is fabulous and the meal is mmmm!!!”

“Very tastey corned beef and cabbage. I didn’t have any turnips or parsnips so I just went with the onions, carrots and cabbage, turned out great.Actually the recipe I used was very similar to this one and I couldn’t see any point in adding another corned beef and cabbage recipe to the base. The only thing missing is the turnip and parsnip, so I thought I would review and photo it here. Thanks MizzNezz!”