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Up until one year ago I had no idea what a New England Boil Dinner was. It was my husband who discovered it online then asked me to make it. After his explanation and some joint Googling we determined that it was quite similar to the Irish-American St. Patrick’s meal of corned beef and cabbage.
New England Boil Dinner is supposedly a traditional New England meal consisting of either beef, or smoked pork shoulder and boiled with assorted root vegetables and seasonings. From what we read many people used corned beef and still call the meal a New England Boil Dinner. But other sources explain that if using corned beef the name should be corned beef and cabbage -like the St. Patrick’s meal. On top of that some state that if made with smoked pork it should be called Boiled Smoked Pork Shoulder Dinner. Are you as confused as I am? It may not be correct but to keep matters simple I’m sticking with New England Boil Dinner. Okay.
Regardless of what the name is or should be it’s a super simple meal worth trying at least once. I have to be honest that the idea of boiled meat didn’t sit well with me. I kept picturing greyish bland boiled meat -of which I’m no fan of. Fast forward a year later and now this has become one of my favorite comfort meals. There is nothing bland about it!
- 582g or 1.25 lb. smoked pork shoulder
- 2 medium onions
- 2 medium parsnip
- 2 turnips or kohlrabi or 1 small celeriac
- ¼ head of cabbage
- 3 large potatoes
- 2 medium carrots
- salt if needed and to taste
- 2 bay leaves
- 6 pepper corns
- 3 crushed garlic cloves
- 6 all spice
- 2 cloves
- ½ tsp mustard seeds
- 6-10 cups water, or enough to cover the meat
- extra water if needed
- mustard
- horse radish
- bread
- In a large pot place the smoked pork and add water. Water should be enough to cover the meat. Add all of the spices, bring to a boil, turn heat down, cover and allow to simmer for one hour. While the pork is simmering peel and cut all of the vegetables into even sized pieces. The cabbage should be cut into 4 pieces. Set vegetables aside.
- After the hour taste the broth and adjust the seasonings if needed. Next gently place all of the vegetables into the simmering pot. Make sure most of the vegetables are covered with water or add more if needed. Bring to a boil and simmer until vegetables are soft.
- Gently drain the meat and vegetables. (see note) Slice the pork and serve with vegetables alongside it. Don’t forget the mustard and horse radish too.
My recipe is an amalgamation of so many we found online. Basically I just winged it and we couldn’t be happier with the results. I do hope you give it a try because it’s not only delicious but simple and budget friendly. Enjoy!
How about you have you ever heard of or eaten New England Boil Dinner? Do share!
{ 35 comments… read them below or add one }
Wahhhh your photos are beeeeeeeeeautiful, Nancy! Although I’ve never tried New England Boil Dinner, your pork shoulder looks amazing.
Thank you Nami! You should give it a try. It’s so easy and perfect for winter.
A perfect winter dish! Yummy.
Cheers,
Rosa
Thanks Rosa!
No, when we lived in New York, I didn’t hear of this one. It looks delicious and hearty. I have of “Corned Beef and Cabbage” thought…Irish origins, eaten close to St. Patrick’s Day. Beautiful photographs of the dish, that is one thing known!!
Hi Sarah,
I did read that about Corned Beef and Cabbage. But the funny thing was that many claim it is an Irish-American invention and not actually eaten in Ireland. One of my hubby’s Irish friends also confirmed this. Kinda of funny:) Thank you!!
my goodness how sensational your photos are.. mesmerized…
Thank you Claudia!:)
It’s also very similar to Spain’s ‘cocido’ which is a 2-part meal. One day it’s the boiled dinner drained from the liquid, the next day it’s the liquid with some remnants as a soup called ‘caldo Gallego’. Italy, too, has a similar dish. I thoroughly enjoy boiled dinners and yet hardly make them. Thanks for the reminder.
Gorgeous images!
Thanks Joan I have to look up the cocido and try it soon.
The closest I have had to this kind of meal is the corn beef and cabbage we have at St. Patrick’s day. I like the look of your dinner better. :)
Thanks Ramona!:)
This reminds me very much of corned beef and cabbage. Love your styling! :)
Yes quite similar. Thanks Laura:)
What a delicious looking meal. So elegant!
Thank you yummychunklet!
Funny, being Irish and having grown up in Boston (just south of), I grew up eating the corned beef version – only on St. Patty’s Day, and referred to as Boiled Dinner. I thought you had a typo for a minute there, but sure enough, a Google search turns up a bazillion versions of Boil Dinner. Either way, when you think about it too much, it does sound kinda gross. LOL It’s so good, I’m not sure why we only ever had it once a year! Ours always had turnips too. I’m not a big fan of those, or cabbage, so I was in it mainly for the carrots, potatoes, and corned beef – with lots of grainy mustard! Your photos are absolutely beautiful – makes me want to BOIL up a dinner this week! :)
Ha! I was just going to joke that, being from Boston, I should have said BOIL up a SUPPER this week, but then that struck me as even funnier – we all say supper, yet it’s a boiled dinner???
Haha that’s too funny! So it can be like a boiled dinner supper?:)
Hi Chris! Yes there are so many variations and I think it’s great to just whip it up to our individual taste. I left out the turnips because they aren’t easily found here. Thank you and I hope you get to enjoy a “boil” soon. :)
I’ll put another spoke in the wheel and say I was brought up on the ‘New England Boiled Dinner’ in Northern Europe. And I do not think most people even knew where NE was :) ! Methinks that was one of the most common meals served at home: sometimes just with beef, oft beef and ox tongue etc. Also, how does it really differ from the French version of cooking a number of meats just the same, serving the meats + vegetables dry with mustard +/- horseradish on the side, and then the most flavouful broth for afters!!!
Hi Eha,
Then perhaps it was the European immigrants to who bought it to America. Since there was many from all over Europe maybe this is the result of all those variations coming together? Thanks:)
Makes sense, doesn’t it, since the first landings were in that part of the US: I believe you have hit it on the head :) !
It really does Eha:)
That’s a true feast! Your photo and styling skills are out of this world.
Thank you Julia!
I’ve never heard of New England boil dinner but it sure looks good! Love all of the vegetables you used. The color of the beef does look like corned beef, but the recipe doesn’t remind me of any corned beef and cabbage recipe I’ve ever seen. Yours is better!
Thank you MJ:)!
This looks so appetizing–certainly not what I would have conjured up in my head when imagining boiled meat. And I love your idea of saving the liquid/broth. I bet it is flavorful!
Thank you Jean! It is quite flavorful.:)
Thank you for posting this.
Whatever it’s called, a boiled dinner is one of my very favorite things to eat. And it’s economical. And you only mess one pot. What more could you ask for?
I couldn’t ask for anything more Frank. Glad to hear you also enjoy it.
I grew up on this as well, in New Hampshire. If you simply add a large can of V-8 juice to the left over broth, then add left over ham and veggies, it makes a great soup. My family always called it ‘boner soup’, back in the 70′s before that actually meant what it means today :) I have not had it with the allspice and mustard seed added in, but I am going to make this recipe tomorrow with a ham.
That sound excellent Carol — I’ll have to try it next time. Thanks and enjoy your boil dinner.