New England boiled dinner.
Take a corned beef brisket, I prefer the point cut as there is less fat. Get a piece about 3 to 4 pounds, Rinse iot off and put it into a Dutch oven, cover with water and bring to a slow simmer. Cover and keep on a slow burner so bubbles just break the surface ( an oven set just a tich over 200 will work)after 2 hours adda couple of small onions peeled and quartered and 4 or 5 carrots, peeled and cut into chunks.
Keep on simmer for about 30 minutes and add 3 or 4 potatoes, peeled and cut up, and wedges of green cabbage.
Continue to simmer about another 30 minutes until the potatoes and cabbage are done.
Pull the meat out, slice and serve on a platter surrounded by the veggies....serve a nice grainy mustard with it.
Linda C
PS....does everyone have the word "tich" in their vocabulary? It means the same as a smidge!

Dad is Irish and they boil everything! LOL You see it often referred to as New England Boiled Dinner. It is prevalent in regions heavily settled by Irish immigrants.

I do just as Linda does - sometimes I'll add peppercorns to the water. It must be all in one pot so the potatoes and cabbage get the flavor from the fat from the meat.

Don't forget the rye bread! Irish Soda Bread is good, too.

I scanned in the recipe from my 1950 ed. of Betty Crocker's Picture Cookbook.
Clare
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LOL! That's the cookbook I use!! But somewhere along I subbed carrots for the turnips.
Linda C

I've noticed that the briskets aren't seasoned as much now as they used to be. So I throw extra in the pot...usually a couple of Bay leaves, clove, mustard seed, fresh cracked pepper, garlic cloves, mustard seeds or just use some of the pickling spice mix if you have it handy. I use a mixture of veggies...including turnips and rutabaga.

I need to make it soon....I'm drooling just thinking about it.

Nancy

The kind I buy always comes with a little packet of mustard seed, peppercorns, crushed bay leabves and maybe something else...

Mine too Linda, but I swear those packets have shrunk over the years....

We used to have it all the time. One of my favorites. Sometimes mom would use keilbasa instead of corned beef. Now that I'm a vegetarian, I make roasted veggies and marinated tofu to get a similar taste effect.
LR

There are certain people, mostly in New England, that include beets with that dinner. You don't cook them with the rest of the stuff or it would all be beet colored but serve them with.
Then the next day you put everything through the meat grinder and fry it....making corned beef hash...and when you have beets in it, red flannel hash.
That was a standard at a local greasy spoon where I went to college....startling color, but it tasted good!
Linda C

You can also use a cut of cheap beef roast, pork or turkey thighs. And take the flavors in whatever direction you want.. Essentially it's just braised meat with veggies..

Linda C - that is what my Mom use to do with the leftovers. I loved the fried corned beef hash the next day with fried eggs. And sometimes she would serve it with pickled beets or pickled crabapple rings. Anyone ever eat those anymore?

When I cook it here I don't add that many turnips, instead I put in half yellow rutabagas (sweeter then turnips) and half carrots and sometimes parsnips. And we always have enough for another meal so I never make corned beef hash. I miss it.
Clare

It must be a regional thing, because I've never heard of it in Florida.

Could be because you don't have winter down there ( LOL )... Up here we need hot steamy meals and boiling things for a few hours helps out with the dry air from the furnace...

Two other boiled dinners that come to mind are Pork & Sauerkraut ( any cut of pork cooked until tender, add potatoes, when almost cooked add the sauerkraut ) and Ham & Cabbage ( cook potatoes and cabbage wedges, add sliced ham )...

Rita

I love Corned Beef and Cabbage, which is what my family called it. And I always cook extra potatoes because we like them fried with eggs the following morning.

I am bumping up our next Boiled Dinner with turnips and rutabagas as Nancy suggested. Joe will love it! And I am going to make Corned Beef Hash too, which is so good! We'll have to get a big Corned Beef to have enough for Hash though.

And I like parsnips better then carrots, but you loose the orange color.

Michelle

Um, you may not want to add turnips and rutabagas at the same time... I did that with soup once and it was the only time in my life that I had to toss out leftover soup after one day... lol

Rita

I haven't had it in years, but it was always a staple growing up. I think my mom just used a ham bone most of the time for the flavoring. So simple, but just good down-home hot food. Might be bland for some. Needs a lot of salt and pepper LOL! Smush those taters down and pour the juice over with the cabbage and carrots and 'un-yuns! Mmmmm good. I remember getting several meals out of a big pot. Pretty cost effective, and one reason we probably had it ....pennies per meal...couldn't beat that price feeding a family!

Duane

I love New England boiled dinner. I've given up making it because of the high sodium content.

I have an amusing memory of making and serving New England boiled dinner to a date. I was a young thing of maybe 25. I invited the young man I was dating at the time over on the spur of the moment after making dinner and seeing I had scads of the stuff complete with parsnips. Of course I live in California, not the North East, so this was unusual fare around here at the time. And he was Latino and had never heard of such a thing. He politely gagged down a bowl. I asked him how he liked it. He had to confess he hated it. Poor darling.

My dad was from Mass. so we had New England boiled dinner. but we thought everyone did in Phoenix where I lived. I never knew some of the things we ate were from diff regions it was just normal for us and we kids just didnt have food conversations! I add extra spices too. and make hash if there are leftovers. yum. On St. Paddys day I make it the same way but then we call it corned beef and cabbage. Live in MD now and everyon has it for St Patricks day here. semantics- go figure! LOL Sue

My favorite New England boiled dinner is the one with lobster!

Oh yeah!! And the corn!!!

I love a New England boiled dinner with corned beef, cabbage, potatoes and onions. I always liked a horseradish sauce with it, but my mom now makes a really good tangy, sweet/sour raisin sauce to serve with corned beef - delish!

When I think of a boiled dinner I think of the PA Dutch dinner of Green Beans and Ham (no, not Green Eggs and Ham!)

This may be one of those things you make for family only these days, but I just love it. I mush the potatoes and beans together on my plate and put a lot of butter and ham broth on them. Not too appetizing to the eye, but just close your eyes and enjoy.

GREEN BEANS AND HAM

INGREDIENTS

3 pounds green beans, cleaned and snapped
1 pound smoked ham (any cut will do)
4 large potatoes, cut in large cubes
Water

Place the beans, ham, and potatoes in a large pot. Add enough water to come about halfway up the ingredients. Bring to a boil; cover, reduce heat and cook until ham and beans are tender, about 1-1/2 hours. (Cooking time will depend on the age of the beans, but they should be very tender.) Remove the ham and slice. Serve the beans an dpotatoes in a seperate bowl in the ham broth.

This dish is very nostalgic for me. I can imagine myself back in my great aunt's kitchen. Those were the days!