New England Boiled Dinner
In Boston, or the surrounding communities of the Northeast, Irish is one of the predominant cultures. The now known as “New England Boiled Dinner” came to the area with these immigrants. The New England Boiled Dinner is one made with a smoked pork shoulder vs another Irish associated meal Corned Beef and Cabbage.
This is likely because the Irish began migrating out of Ireland into the Northeastern Part of the United States. They set out to aid in the building of the Erie Canal. Boston, Providence, New York and Philadelphia became hubs for these workers.
A New England Boiled Dinner On St. Patrick's Day
These workers brought their traditions with them. One of those traditions is drinking beer. The Irish seem to be known for their beer drinking. It isn’t any surprise that the early days of Celebrating a New England Boiled Dinner on St. Patrick’s Day would also be accompanied by a beer or a stout.
Guinness is a world-renowned stout. This beer created in 1759 at St. James castle in Dublin Ireland is a classic. Known for its dark heavy looking qualities, Guinness is actually one of the lowest calorie beers that isn’t “light”.
This year enjoy a New England Boiled Dinner on St. Patrick’s Day, have a Guinness. For that matter pour a Guinness or two into your pot and enjoy the Guinness flavor cooked into your New England Boiled Dinner. This flavor isn’t for everyone, if you aren’t a fan of the Guinness or Beer flavor simply leave it out. Someone will be available to consume that Guinness or beer you didn’t use.
Why is this meal served in many Irish homes? You might ask. There are 2 reasons that this meal is consumed on St. Patrick’s Day in Irish homes.
The first is that it is absolutely delicious. The second reason is simply that the beef would be a more expensive cut and wouldn’t likely be as commonplace in an Irish home as smoked shoulder.
How To Make A New England Boiled Dinner With Smoked Shoulder
The Smoked pork shoulder adds incredible flavor. The preservation of the smoked shoulder or picnic shoulder begins the same as corned beef, it is cured in a brine of seasoned salt solution. Then separation comes because the pork shoulder is now smoked. A Corned Beef is left in the brine solution, then packaged and cooked from there. So, this is first step of how to make a New England Boiled Dinner with a Smoked Shoulder is that you need to get a smoked shoulder.
You will do this by going to your local butcher or grocery store and look or ask for a smoked pork shoulder. They usually average in weight between 5 and 10 lbs. and it should be cheaper in price if it has a bone in it. You would want to figure about 10 – 12 oz per person as minimum because of the weight loss in cooking and fat that you won’t eat.
Now that you have your smoked shoulder you will want to pick up some vegetables. While there are no set vegetables there are some standards. Since the meal is boiled or simmered, the vegetables need to be heartier. You should also consider the origins, the Irish have preserved for winter some pork, they have smoked this pork. They use this because it is cheaper than beef, however it would be a luxury meal as well.
The vegetables you should consider are: carrots, potatoes, yellow turnip, onions and cabbage may be one as well. All of these vegetables will hold up to the intense liquid heat.
A Classic New England Boiled Dinner Recipe
Smoked shoulder, Carrots, Onions, Yellow Turnip, Potatoes and Cabbage will all play a role in a Classic New England Boiled Dinner Recipe. While you can also utilize corned beef, I believe the more classic New England Boiled Dinner Recipe includes smoked pork shoulder or picnic shoulder. The reason being this is more classic is that the Irish would have more likely eaten pork shoulder which would have been luxurious
Place in a large stock pot your smoked shoulder or picnic shoulder, then cover with water. You won’t add the vegetables yet because you will be cooking for several hours and don’t want your vegetables to turn to mush or completely break down.
Bring your pot to a boil and reduce to a simmer, cook for 1.5 hours, keeping the meat under the water line. If your water line gets low add more. Check your temperature, for it to be tender you will want it to get to 190 – 195 degrees.
Once you have reached 180 degrees you can add your prepared, peeled, and cut vegetables with the exception of the cabbage. These will be cooked in about 20 minutes. Remove them and add the cabbage, cored and wedged, cook until tender. Check the temperature of the pork again, you should be 190 – 195 and the meat should be tender.
Remove all ingredients from the pot, cut your meat and platter your vegetables. Serve and gather yourself a Guinness. Enjoy!!
Take advantage of our Premium Stocks & Soups course, FREE for a limited time. Regular price: $99.00.
New England Boiled Dinner
- 5-7 lb Smoked Pork Shoulder
- 1 lb Carrot peeled cut in 1 inch chunks
- 1 Head of Cabbage cut into 6 or 8 wedges depending on size
- 2 lbs. Red Bliss Potatoes cut in ½
- 1 Onion large, cut in ¼’s
- In Large stock pot, place shoulder, cover with water
- Bring to a boil and reduce to a simmer, simmer for 2 – 3 hours with lid on
- Once meat is tender, (Internal temperature of 195), remove the meat, add vegetables
- Cook until tender Remove vegetables, place on platter for service
- Serve Sliced shoulder with vegetables and sauce or with whole grain mustard
Sign up for Chef Thymes Today
The Chefs Resources Page
The Chefs Resources is a place for you to quickly pick up items that are recommended as great tools in the kitchen. This is also a place that will offer suggestions for books and resources to aid you in your culinary adventures.