New England boiled dinner

New England boiled dinner is a classic dish from the New England region, featuring corned beef, cabbage, and an array of vegetables such as potatoes, rutabagas, parsnips, carrots, turnips, and beets. The following morning, any leftovers are typically chopped up and fried into a flavorful breakfast known as red flannel hash.

In Newfoundland, a similar meal is called Jiggs Dinner. Meanwhile, in old London, the working class savored a version known as Boiled Beef and Carrots.

A close relative to this dish is corned beef and cabbage, a favorite among Irish-Americans, particularly on St. Patrick's Day. This variation excludes the beets. Back in the 19th century, Irish immigrants in America found corned beef to be a cost-effective alternative to bacon for their traditional bacon and cabbage dish.

To make New England boiled dinner, you cook the corned beef whole in a pot or crockpot until it’s tender. Then you add the vegetables and cook them together. Rutabagas or turnips are commonly included, and if you’re using beets, they’re usually cooked separately to prevent their color from bleeding into the other ingredients.

Popular condiments for this hearty meal include horseradish, mustard, and cider vinegar. This dish is not only filling and delicious but also embodies the history of immigrant influences, making it a cherished staple in both New England and Irish-American kitchens.