Classic New England Boiled Dinner for Saint Patrick’s Day

May 11, 2023May 11, 20230 0

Classic New England Boiled Dinner for Saint Patrick's Day

by The Chefin Main

Prep

15 min

Cook

4 hrs

Ready In

4 hrs 15 mins

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

461

Sugar

10g

Fat

21g

The Classic New England Boiled Dinner is a traditional dish often served on Saint Patrick's Day in the United States. It typically consists of corned beef and boiled vegetables, including cabbage, potatoes, carrots, and turnips. This hearty and flavorful dish is perfect for celebrating the holiday with family and friends, and it's easy to make in large batches if you're expecting a crowd. While the ingredients may seem simple, the long cooking time allows the flavors to develop and meld together into a delicious meal. Just be sure to have plenty of mustard on hand for dipping.

Instructions

1.	Rinse the corned beef and place it in a large pot.
2.	Cover it with cold water and bring to a boil.
3.	Reduce heat to low, cover, and let simmer for 3-4 hours, or until the beef is tender.
4.	Add the carrots, turnips, onions, and potatoes to the pot and continue to simmer for another 45 minutes, or until the vegetables are tender.
5.	Add the cabbage to the pot and cook for another 15 minutes until the cabbage is tender.
6.	Remove the corned beef from the pot and let it rest for 10 minutes before slicing it against the grain.
7.	Serve with the boiled vegetables and mustard on the side.

PROS

This dish is flavorful, hearty, and perfect for celebrating Saint Patrick’s Day.

It’s also easy to prepare and can be made in one pot, which makes cleaning up a breeze.

CONS

This dish is high in sodium due to the corned beef, which can be a concern for those who need to watch their sodium intake.

Also, not everyone is a fan of boiled vegetables, which may affect the appeal of this dish to some.

HEALTH & BENEFITS

Corned beef is a good source of protein and vitamin B12, which supports healthy nerve function.
The vegetables provide a range of vitamins and minerals, including vitamin C, potassium, and folate, which support immunity, heart health, and red blood cell production.

	4 lbs corned beef
	6 carrots , quartered
	2 turnips , diced
	8 small onions
	6 potatoes , quartered
	1 head cabbage , cut into wedges