New England Boiled Dinner

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5lb salt beef
  • 8oz salt pork
  • 1 cabbage
  • 1 medium-sized turnip
  • 6 carrots
  • 4 parsnips
  • 6 potatoes


    If the beef is very salt, soak it overnight; if it has not been in pickle for more than a week, it need only be soaked for an hour or two. Put the beef into fresh water and simmer for one hour. Pour off this water and cover the meat with fresh water. Add the pork and continue simmering for three hours. Cut the cabbage in quarters. Leave the potatoes in their skins. Simmer for one hour. Put the beef and pork in the centre of the serving dish, surrounded with the vegetables. This dish is often served with hot boiled beetroot, cooked separately, and then sliced and dressed with butter, salt and pepper. This is a most economical dish as it may be used in a number of ways. The remaining meat may be served cold, or cut in slices and fried with butter, or turned into a hash with potatoes. If the cooking liquid is left until cold, the fat can be taken off, and used for cooking the hash or other dishes. A similar dish can be prepared with a boiling chicken and salt pork, and they are served with the vegetables and plenty of melted butter.