Boiled dinner

Boiled dinner is a traditional meal, often associated with New England cuisine but also found in other regions such as Atlantic Canada. It typically consists of corned beef, cabbage, and other root vegetables such as carrots, turnips, and potatoes.

History

The origins of boiled dinner can be traced back to the culinary traditions of various immigrant groups in North America. The dish is particularly associated with Irish American cuisine, due to the popularity of corned beef among Irish immigrants in the 19th century. However, similar dishes can be found in the traditional cuisines of other cultures, such as the Jiggs' dinner of Newfoundland and Labrador.

Preparation

To prepare a boiled dinner, the corned beef is first simmered in a large pot of water. The vegetables are then added and cooked until tender. The dish is typically served with mustard or horseradish sauce. Some variations of the recipe may also include other ingredients such as onions, parsnips, or beets.

Cultural significance

Boiled dinner is often served on Saint Patrick's Day in North America, due to its association with Irish-American culture. However, it is also a common meal in many households throughout the year, particularly during the colder months.

See also

• New England boiled dinner
• Jiggs' dinner
• Corned beef