New England boiled dinner#Corned beef and cabbage
{{Short description|Traditional American regional dish}}
A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions.New England Cookbook by Eleanor Early, Random House New York, Library of Congress Card Number 54-5958, p. 45 The leftovers are traditionally diced and fried into "red flannel hash" for breakfast the next day.{{Cite web|url=https://newengland.com/today/food/main-dishes/boiled-dinner/new-england-boiled-dinner/|title=In Praise of the New England Boiled Dinner|date=2018-03-16|website=New England Today|language=en-US|access-date=2019-02-17}} The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a "Jiggs dinner".
Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage.{{Cite web|url=https://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/|title=Is Corned Beef Really Irish?|last=Esposito|first=Shaylyn|website=Smithsonian|language=en|access-date=2019-02-17}} Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this former luxury.{{Cite journal|last1=Iomaire|first1=Máirtín Mac Con|last2=Gallagher|first2=Pádraic Óg|date=2011-04-01|title=Irish Corned Beef: A Culinary History|url=https://arrow.dit.ie/tfschafart/|journal=Journal of Culinary Science and Technology|volume=9| issue = 1|doi=10.21427/D7B179|via=ARROW@DIT}}
Preparation
A corned beef is placed whole in a pot on stove, or in a slow cooker, with water to cover the meat. The meat is simmered until nearly tender, then the cabbage and root vegetables are added and cooked through.{{Cite web|url=https://newengland.com/today/food/main-dishes/boiled-dinner/new-england-boiled-dinner-3/|title=New England Boiled Dinner Recipe|date=2018-03-12|website=New England Today|language=en-US|access-date=2019-02-17}}{{Cite book|url=https://books.google.com/books?id=6EUbAAAAYAAJ&dq=new+england+%22boiled+dinner%22&pg=PA8|title=Aunt Mary's New England Cook Book: A Collection of Useful and Economical Cooking Receipts ...|last=Mother|first=New England|date=1881|publisher=Lockwood, Brooks & Company|language=en}}{{Cite book|url=https://archive.org/details/bostoncookingsc00collgoog|page=[https://archive.org/details/bostoncookingsc00collgoog/page/n219 184]|quote=boiled dinner.|title=The Boston Cooking-school Cook Book|last=Farmer|first=Fannie Merritt|date=1896|publisher=Little, Brown|language=en}} Rutabagas or turnips are also common ingredients. When New England boiled dinners include beets, the beets are often cooked and served separately to avoid discoloring the dinner.
Common condiments include horseradish, mustard, and cider vinegar.
See also
References
{{reflist}}
External links
- [https://newengland.com/today/food/main-dishes/boiled-dinner/new-england-boiled-dinner/ In Praise of the New England Boiled Dinner]
- [http://www.barrypopik.com/index.php/new_york_city/entry/corned_beef_and_cabbage_jiggs_dinner Corned Beef and Cabbage (Jiggs dinner)] – source materials on the dish's history
- [http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe Corned Beef and Cabbage recipe, courtesy of Alton Brown]
{{New England cuisine}}