Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it's most often prepared in New England.
In a Yankee pot roast, vegetables such as carrots, onions, and potatoes are simmered together with the braised beef. The dish is basically an American variation of the French dish boeuf á la mode, brought over to New Hampshire and Maine by French immigrants.
Boiled dinners are simple dishes that have been a staple of New England's cuisine for a long time. It consists of corned beef and root vegetables such as carrots, onions, celery, turnips, and cabbage, cooked together in boiling water until tender.
From preparation to presentation, everything is as simple as it can be, and there is no gravy nor condiments to accompany the meat and vegetables. Its origins are unclear, but the existence of the dish has been noted by historians since the 1660s.
In the times before refrigeration, boiled dinner was a kind of a survival strategy, and because the cuts of meat needed to be cooked for a long time, one could do other things while the dish was cooking.
MOST ICONIC New England Boiled Dinner
View moreIt is believed that red flannel hash is the juiciest version of this traditional American dish. It is typically made with salty and tender corned beef, boiled potatoes, cooked beets, onions, garlic, heavy cream, and butter. The name of the dish refers to the rosy red color of the beets.
The dish is traditionally made with leftovers from a hearty New England boiled dinner consisting of corned beef, cabbage, potatoes, and onions. In New England, most people are very particular about the dish – some claim it must be served with poached eggs on top, while others claim it's a dinner meal and must be served with coleslaw and baked beans on the side.
MOST ICONIC Red Flannel Hash
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