New England Boiled Dinner Recipe

This New England Boiled Dinner is an irresistible side dish recipe. Enjoy this New England Boiled Dinner with your loved ones in the coming weekend party!


Main Ingredient


 Corned beef4 Pound
 Cabbage2 Pound, cored and quartered
 New potatoes16 , peeled (About 1 1/2 Inches In Diameter)
 Carrots6 Small, scraped
 White onions12 Small, peeled and trimmed (About 1 Inch In Diameter)
 Beets6 Medium
 Finely chopped parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 540 Calories from Fat 150

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 88 mg

Sodium 992.2 mg41.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 14.5 g58.2%

Sugars 23.5 g

Protein 32 g64%

Vitamin A 108.3% Vitamin C 126.2%

Calcium 15.2% Iron 13.8%

*Based on a 2000 Calorie diet


Before cooking the corned beef, ask your butcher whether it should be soaked in water to remove some of the salt.
If it has been mildly cured, soaking will not be necessary.
Place the corned beef in a 5- or 6-quart pot and cover it with enough cold water to rise at least 2 inches above the top of the meat.
Bring to a boil, skimming off any scum that rises to the surface.
Half cover the pot, turn the heat to its lowest point (the liquid should barely simmer) and cook the beef from 4 to 6 hours, or until tender.
If necessary, add more hot water to the pot from time to time to keep the meat constantly covered.
Cook the cabbage separately in boiling salted water for about 15 minutes.
The potatoes, carrots and onions may be cooked together in a pot of salted boiling water of their own.
The beets, however, require different treatment.
Scrub them thoroughly, then cut off their tops, leaving 1 inch of stem.
Cover them with boiling water and bring to a boil.
Simmer the beets from 1/2 to 1 1/2 hours, or until they are tender.
Let them cool a bit, then slip off their skins.