New England Boiled Dinner

Cooking in New England can be traced back to the settlers who landed on Plymouth Rock. What food sources were found in the area and their religious beliefs formed recipes. Because their beliefs did not permit them to cook on the Sabbath the Boston Baked Beans recipe was developed so they could be prepared ahead of time.

New England has many other recipes that can be traced back to the area such as Boston Brown Bread, New England Calm Chowder, and of course, New England Boiled Dinner. New England Boiled Dinner is the same as Corned Beef and cabbage except there are extra vegetable added such as turnips, parnips, corn, beans and celery.

1 2-to 2 1/2-pound corned beef brisket
1 teaspoon whole black peppers
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
1 medium onion, cut into 6 wedges
1 small cabbage. Cut into 6 wedges

Trim fat from meat. Place in a Dutch oven; add juice and spices from package. Add water to cover meat. Add peppers and bay leaves. Bring to boil; reduce heat. Cover and simmer about 2 hours or until almost tender.

Add potatoes, carrots, parsnips and onion. Return to boiling, reduce heat. Cover and simmer 10 minutes. Add cabbage. Cover , cook for 15 to 20 minutes or till tender. Discard bay leaves. Remove meat and vegetables. Slice meat across grain. Season to taste. If desired. Serve with prepared horseradish or mustard.

Source:Better HOmes and Gardens New Cook Book,