New England Boiled Dinner (Corned Beef)


This is my family’s favorite spring meal.  Corned beef goes on sale just before St. Patrick’s Day.  I usually pick up a brisket right after that holiday on a quick sale.  It is an easy meal to make.  I like to make it on the stove top but you can make it in a crock pot. It take about 2 hours to boil the corn beef until it is tender and another 30 minutes for the vegetable.  I usually puts the spices that usually comes in a separate packet in a tea ball that I have instead of tying the spice up in cheese cloth.

This recipe can be adjusted to the amount of servings you want. You just add enough vegetables to cover those servings.  I used a flat cut brisket this time because it was cheaper by pound.  I like the flat cut because it slices nicely.

New England Boiled Dinner

  • Servings: 6 servings
  • Difficulty: easy
  • Print


  • 2 yellow onions
  • 4 ribs celery
  • 2-3 pounds corned beef brisket
  • 2 bay leaves
  • salt and pepper to taste
  • 3 cups water or enough to cover the brisket
  • 6 small potatoes
  • 6 carrots
  • 1 head cabbage
  • 2 teaspoons of parsley flakes


In a large stock pot place brisket and add water to cover the meat.  Add spices that came with the brisket if you desire.  Slice onions and chop celery in 1/2 inch pieces. Add these to stock pot with bay leaves. Salt and pepper to taste.  Bring to a boil and simmer for about 2 hours or until meat is almost tender. In the meantime prepare potatoes and carrots.  Cut small potatoes in half and cut carrots in 2 inch pieces.  Cut cabbage in wedges.

Fork test the meat to check for tenderness.  When meat is almost tender add the rest of the vegetables starting with carrots and potatoes. Add parsley. Place the cabbage on top of the vegetables and meat to steam.  You may need more water to cover the potatoes and carrots. The cabbage will soften and end up in the broth as it steams. Boil gently for 25 to 30 minutes until the vegetables are done.

Remove meat to slice and serve with vegetables.

This is a traditional regional meal in the New England states. It is sometimes made with smoked pork shoulder.  The Irish traditionally made this using smoked bacon. Bacon in the Ireland is much like smoked pork loin. Other winter vegetables can also be added depending on taste and what was on hand. Potatoes, cabbage and bacon was a standard meal for Irish immigrants that were poor.

5 Comments Add yours

  1. trkingmomoe says:

    Reblogged this on Once Upon a Paradigm and commented:

    Enjoy this recipe.


  2. knitnkwilt says:

    Brings me back to my few years in Massachusetts! I’ll have to try making it.


    1. trkingmomoe says:

      It is easy to make. It is one of those meals that you can put in a pot and go about doing other things.

      Thanks for you comment.


  3. HI Momoe, it is dru from CA, once again a recipe that I can actually follow. I LOVE this boiled dinner, our anniversary is St P’s Day and we always go out for this exact dinner at the Tartan but I’ve never been able to make it taste the same. Now I think I can…choo choo.

    xxx ooo dru


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