Classic irish american boiled dinner (aka corned beef and cabbage, plus)
Beef second courses
Boiling
This is the quintessential Saint Patrick’s Day “Corned Beef and Cabbage” meal served in New England. My paternal grandparents were 2nd generation Irish. Scotch Irish to be exact (and those from New England know there is a difference). I don’t think Gram used wine in her broth for this dish, although she sure did serve and enjoy with beer in celebration of the Irish holiday. <br /> <br />This dish is a family favorite, and really could feed up to 8 people if you stretched it with appetizers, beer, and served with biscuits or a hearty soda bread. This version is heavy on the veggies because that is how my family likes it. If you are planning on entertaining a group or have a lot of meat-eaters in your clan, you could double the meat, wet ingredients, and spices and the results would be as good or maybe even better.
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