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Classic New England Recipes
The region's well-loved foods
Like the region itself, New England cuisine is dynamic and expanding -- as varied as the geography of the six states from which it grows. It's steeped in tradition, too, and over the years, in kitchens across New England, the region's well-loved recipes have been passed down from one generation to the next, allowing them to continue, never neglected or forgotten. From Boston baked beans to clam chowder, from blueberry pie to johnnycakes, these foods have not only sustained the region for nearly 400 years, they've helped define it.
New England Boiled Dinner
Meat Recipes
Yield: 8 servings
An entire meal from one pot.
- 4 pounds corned beef
- 15 peppercorns
- 8 whole cloves
- 1 bay leaf
- 8 small beets
- 2 turnips, cut into pieces
- 16 small new potatoes, peeled
- 16 baby carrots
- 8 small white onions
- 1 head cabbage, cut into 8 wedge-shaped pieces
Cover beef with water and simmer 10 minutes, covered, in a large kettle. Skim off scum that forms on top of water. Add peppercorns, cloves, and bay leaf. Cover and simmer 3 hours or until meat is tender. Put beets in separate pan with a little water. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Add turnips, potatoes, carrots, and onions to kettle with meat. Simmer, covered, 15 minutes longer. Add cabbage and cook, covered, 15 minutes more. Remove meat, cut into serving pieces, and place on platter surrounded with well-drained vegetables.
Reviews by Readers
This tasted just like my grandmother used to make. It was just delicious!!! – Reviewed by Brooks Piper
Wonderful old fashioned recipe. I do remember my grandmother & mother making this dish often. And they were German, not Irish. So I think this meal predates St. Patrick's Day. And it's one of my all time favorite. But I would say that the vegetables need to be cooked much longer then the stated 15 minutes. This is not a recipe that you want have with undercooked vegetables. These need to be well cooked but still whole. I cook mine at least 30 - 45 minutes. Enjoy! – Reviewed by Paul Schultz
Great recipe! But definitely cook the vegetables for at least 30 minutes otherwise the cabbage is not done. – Anonymous Review
One change i always make is after the beef is cooked I spread it with mustard (your choice, I use brown), and prinkle with ground cloves and bake it 20-30 minutes. This can be done while the vegetables are cooking. – Reviewed by Charlotte Adams
One change I always make is after the beef is cooked I spread it with mustard (your choice, I use brown), and sprinkle with ground cloves and bake for 20-30 minutes. This can be done while the vegetables are cooking. – Reviewed by Charlotte Adams
This is also excellent if you substitute a ham shoulder for the corned beef. – Reviewed by Roland Atwood
A wonderfull meal for a cold day. – Reviewed by Marcia Brown
A family favorite! When I made this for my dad I changed the water after the first hour and also added a potato to the second batch of water that I discarded later. This drew a good deal of the salt out of the meat and the subsequent stock -- important to those watching their sodium. – Reviewed by Rachul Mozak
This is almost exactly the way my family has been making it for as long as I can remember, except for the beets. Years ago my Dad and I would even corn our own briskets! Great recipe. – Reviewed by Bruce Berry
As a Portuguese New Englander, I would make one important addition -- that of Linguica, a Portuguese Sausage readily available back home in New Bedford, MA. This sausage is so flavorful, it eliminates the need for any additional seasonings. Also, as another reviewer mentioned, I too would change the water after the first hour, so as to eliminate some of the salt. – Anonymous Review
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