New England Boiled Dinner

"Just have to have this once in a while!"
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
3hrs 15mins




  • Place meat in dutch oven.
  • Add spices from pkg if desired.
  • Add water to cover meat.
  • Bring to a boil, reduce heat and simmer, covered 2 hours.
  • Add all vegetables EXCEPT cabbage.
  • Cover, return to boiling.
  • Reduce heat and simmer 15 minutes.
  • Add cabbage.
  • Cover; cook for 20 minutes more.
  • Season with salt and pepper.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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 liquid 1/2 link of kilbasa more cabbage and re heat. rough cut tomatoes. love it Gentleben
  3. Like other New Englanders I grew up eating this for Sunday dinner to feed a family of six. If you were lace curtain Irish you had corned beef. If you were having relatives for dinner it was picnic shoulder rinsed at least three times. If lots of beer was to be consumed the choice was Boston Butt. We sometimes used one small diced white turnip. Kids were taught that parsnips were white carrots and so we gobbled them up. We used boiling onions whole, added bay leaves, and put a few pepppercorns in for flavor, the peppercorns got whacked first with a heavy cast iron fry pan to bring out their full flavor. Of course there was potatoes, carrots, and diced celery. The cabbage was cored and a sprinkle of dill seeds was added. The cookpot was brought to a rapid boil and lowered to simmer for the nèxt three hours while we went to Church. We usually had a tangy horseradish mustard sauce and half sour dill pickles to serve as garnish. If fresh garden tomatoes were in season then a thick slice or two of beefsteak tomato was offered on a side plate. This went on the stove to cook, cabbage and all, and when we returned from Church, our Sunday Dinner was ready. A large slab of creamery butter topped each serving of veggies. YUM, YUM. After that we read the Sunday newspapers and listened to music on the radio.
  4. 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.
  5. 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!


  1. If your brisket is loaded with spice, brush off MOST of it. It may make the veggies and juice very HOT!
  2. Added dill seeds and chose meat according to the diners.
  3. I used to hate this when I was growing up in Massachusetts but now, I can't get enough of it. Being single, it's tough to cook for just one so I end up eating it for a few days. I eliminate the parsnips and double up on the small rutabagas. It's funny, I couldn't stand rutabaga as a kid but love it now. In my house, rutabaga was known as a turnip. Other than the parsnip, this is the exact recipe my mother and grandmother used.
  4. 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.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
View Full Profile

Find More Recipes