11 Reviews of New England Boiled Dinner

From: Lennie

On Mar 18, 2002

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!

From: Derf

On Jun 2, 2005

Very tastey corned beef and cabbage. I didn't have any turnips or parsnips so I just went with the onions, carrots and cabbage, turned out great. Actually the recipe I used was very similar to this one and I couldn't see any point in adding another corned beef and cabbage recipe to the base. The only thing missing is the turnip and parsnip, so I thought I would review and photo it here. Thanks MizzNezz!

From: internetnut

On Jan 9, 2007

I gave this 5 stars. I first had boiled dinner at a friends house. I make mine similar to yours. I use chunks of ham, potatoes, carrots and cabbage. Make sure to put your cabbage in first to cook down as it will fill the pot until cooked down. Then I add my carrots, ham and then the potatoes. I cook mine all day on low till the vegetables are tender and the ham falls off the bone. I find the ham with a bone in it is best for flavor, but you can use boneless if prefered. I serve mine in a bowl with white vinegar sprinkled over top. Thanks for posting a great recipe. Christine (internetnut)

From: mamaXmama

On Aug 6, 2007

This is the way I make mine... The 1 different thing I do, is add 2 bay leafs and whole peppercorns wrapped in a piece of cheese cloth... those two things make a HUGE difference and it's amazing <3

From: Chef #487383

On Jul 15, 2008

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.

From: gentleben richards

On Feb 24, 2002

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

From: Chef Poppie

On Jul 15, 2008

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!

From: kimm e.

On Aug 18, 2005

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.

From: Carol Ann #3

On Sep 16, 2007

I have been making this dish for years. The only difference is that I don't use rutabagas. I also use 2 bay leaves and peppercorns. I aslo use a few cloves. It gives the whole dish a little extra something.

From: Katdog_30

On Oct 24, 2005

The cabbage was a big tougher than I usually like but overall the recipe is fabulous and the meal is mmmm!!!