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.
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.
SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
Nutrition Facts :
HEARTY NEW ENGLAND DINNER
This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.
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.
NEW ENGLAND BOILED DINNER
Make and share this New England Boiled Dinner recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place meat in dutch oven.
- Add spices from pkg if desired.
- Add water to cover meat.
- Bring to a boil, reduce heat and simmer, covered 2 hours.
- Add all vegetables EXCEPT cabbage.
- Cover, return to boiling.
- Reduce heat and simmer 15 minutes.
- Add cabbage.
- Cover; cook for 20 minutes more.
- Season with salt and pepper.
NEW ENGLAND BOILED DINNER
Steps:
- Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.
HEARTY NEW ENGLAND BOILED DINNER
This is traditional here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water.
Provided by Mimi in Maine
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the corned beef in cold water.
- Put in large pot and bring to a boil; drain and discard this water which will be very salty.
- Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
- Add the onions and turnip and cook for 30 minutes.
- Add the rest of the veggies and cook for another 20 minutes or so till tender.
- Remove all to a large platter with the meat in the center and veggies around the edge.
Nutrition Facts : Calories 1010.9, Fat 58.1, SaturatedFat 19.3, Cholesterol 296.6, Sodium 3557.1, Carbohydrate 59.3, Fiber 12, Sugar 15.9, Protein 63.1
NEW ENGLAND BOILED DINNER
I enjoy fixing this dish on chilly days. I also use this recipe on St. Patrick's Day since all the ingredients are appropriate for that traditional meal.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place brisket and enclosed seasoning packet in Dutch oven with enough water to cover. Simmer, covered, about 1 hour. Add bacon; simmer 1 to 1-1/2 hours longer or until beef is tender. , Remove brisket from Dutch oven and keep warm. Discard bacon; strain stock. Return stock to Dutch oven. Add carrots and turnips; simmer for 10 minutes Add potatoes and onions; simmer for 15 minutes more. Add cabbage, simmer for 10-15 minutes or until tender. Return brisket to stock; heat through. Place meat on a large platter with vegetables around it.
Nutrition Facts :
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- Place the corned beef in a stock pot, cover with water by 3 inches and bring to a rapid simmer. Cook for 10 to 12 minutes, then skim off any foam that has formed on the top and discard.
- Reduce the heat to medium-low, add the peppercorns, cloves and bay leaf. Cover and continue cooking until the corned beef is fork-tender, 2-1/2 to 3 hours.
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