Yankee Magazine`s New England Boiled Dinner

Posted by Olivia Cox on 18th Mar 2021

March 17th, to some, is just an ordinary day, but to others, it is a day full of the celebration. St. Patty`s day is the Irish religious holiday that pays tribute to Saint Patrick, the patron saint of Ireland. This day of celebration is usual honored through parades, festivals, Cèilidh, which is a traditional Irish gathering, and of course drinking. This being said, there is no better meal and wine pairing for this holiday than corned beef and cabbage and a Grenache. In addition to Grenache, one might also enjoy a Beaujolais, Alsatian Pinot Blanc, or even a dry Riesling. As all of these types of wine provide a balance between the bitterness and Umami in the food that represents the bitterness that may appear in the wine.

In this post, we are taking the traditional recipe and adding a bit of New England to it! Below is a recipe for Yankee Magazine`s New England Boiled Dinner:

  • 4 pounds corned beef
  • 15 peppercorns
  • 8 whole garlic cloves
  • 1 bay leaf
  • 8 small beets
  • 2 turnips, cut into pieces
  • 16 small new potatoes, peeled
  • 16 baby carrots
  • 8 small white onions
  • 1 head cabbage, cut into 8 wedge-shaped pieces

Cover beef with water and simmer 10 minutes, covered, in a large kettle. Skim off and discard the residue that forms on top of the water. Add peppercorns, cloves, and bay leaf. Cover and simmer for 3 hours or until meat is tender. Put beets in a separate pan with a little water. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Add turnips, potatoes, carrots, and onions to the kettle with meat. Simmer, covered, 15 minutes longer. Add cabbage and cook, covered, 15 minutes more. Remove meat, cut into serving pieces, and place on a platter surrounded with well-drained vegetables.

The meal in itself seems overwhelming, so having a good wine pairing in mind, will allow for a “luckier” time. Le Prince de Courthézon Châteauneuf-du-Pape 2012 is a bold dry red Grenache blend from the Rhone Valley in France. With hints of plum, black cherry, chocolate, and leather on the pallet this choice for your St. Patty`s day meal will add the balance you want when pairing wine and food.