NEW ENGLAND BOILED DINNER
Provided by Emeril Lagasse
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
- For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
- To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.
GRAMMIE BEA'S NEW ENGLAND BOILED DINNER
New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!
Provided by Lindas Busy Kitchen
Categories Ham
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place ham in a large dutch oven style kettle.
- Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
- Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
- Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
- Add peeled onions to the kettle.
- Cook ham 1/2 hour per pound of ham.
- Add some water to the kettle, when it starts getting low.
- Peel and cut potatoes and carrots.
- Wash and core cabbage, then cut into wedges.
- Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.
Nutrition Facts : Calories 1278.1, Fat 53.5, SaturatedFat 17.8, Cholesterol 312.4, Sodium 7927.5, Carbohydrate 86.6, Fiber 13.2, Sugar 10.9, Protein 115
NEW ENGLAND BOILED DINNER
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.
- Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).
- Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.
BOILED NEW ENGLAND DINNER
This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.
Nutrition Facts : Calories 350 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1120mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 9g fiber), Protein 17g protein.
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