Pioneer
New Brunswick Boiled Dinner
One pot, everything in it
New Brunswick historical recordA piece of corned beef or salt beef, a cabbage, some root vegetables — everything goes in one pot and cooks together. This was Sunday dinner in countless New Brunswick homes through the thirties. The broth left over became the next day's soup.
Source: New Brunswick historical record
Ingredients
- 2–3 lb corned beef or salt beef brisket
- 1 small cabbage, cut in wedges
- 4 medium potatoes, peeled and halved
- 3 carrots, cut in chunks
- 2 turnips, peeled and cubed
- 1 large onion, quartered
- 1 tsp black pepper
- Water to cover
Instructions
- If using salt beef, soak overnight in cold water, then drain. Corned beef can go straight in.
- Place beef in a large pot and cover generously with cold water. Bring to a boil, skim foam.
- Reduce heat, partially cover, and simmer gently for 2–2½ hours until meat is tender.
- Add onion, carrots, and turnips. Simmer 20 minutes.
- Add potatoes and cabbage. Simmer another 20 minutes until everything is tender.
- Remove meat and slice. Arrange vegetables around it on a platter.
- Ladle some broth over everything and serve.
✦ Kitchen Notes
- Save every drop of the broth. With a handful of barley and leftover vegetables added, it becomes the next night's soup.
- Mustard pickle on the side was the traditional NB accompaniment.