Diane Judges New England Boiled Dinner Recipes

NEW ENGLAND BOILED DINNER

Steps:

• In Large stock pot, place shoulder, cover with water
• Bring to a boil and reduce to a simmer, simmer for 2 - 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
• Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
• Cook until tender Remove vegetables, place on platter for service
• Serve Sliced shoulder with vegetables and sauce or with whole grain mustard

BOILED NEW ENGLAND DINNER

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.

CLASSIC NEW ENGLAND BOILED DINNER FOR SAINT PATRICK'S DAY

Steps:

• Peel and cut each of the vegetables.
• Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.
• Reduce heat to medium or medium-low and cook very slowly for 4 hours.
• Remove meat.
• Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.
• Add potatoes and cook another 15 minutes.
• Add cabbage and cook for 15-20 minutes more.
• Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables.
• Heat thoroughly and serve.

NEW ENGLAND BOILED DINNER

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.

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

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.

DIANE JUDGE'S NEW ENGLAND BOILED DINNER

Steps:

• Combine 3 gallons water with the celery, onion, bay leaf, herbs, garlic and peppercorns in a 4- to 5-gallon pot and heat to boiling over medium heat. Simmer for 15 minutes. Add the hams, cover and simmer for 1 hour.
• While the hams cook, prepare the vegetables: tie up the carrots and turnips in a piece of cheesecloth. Divide the potatoes and parsnips in half and tie up each bundle in a piece of cheesecloth. Tie up the pearl onions and beans in a piece of cheesecloth. Divide the cabbage wedges into 2 pieces of cheesecloth and tie up.
• Remove the hams to a platter and keep warm.
• Add the carrot-and-turnip bundle to the simmering ham water; cover and simmer for 10 minutes. Add the potato and parsnip bundles; cover and simmer for 10 minutes. Add the onion and bean bundle; cover and simmer for 10 minutes. Add the cabbage bundle; cover and steam for 10 minutes.
• Using tongs, lift each bundle out and test for doneness. Cut the vegetable bundles and arrange the vegetables in bowls. Slice the ham thickly. Spoon cooking water over the vegetables and ham. Serve with mustard, horseradish, bread and applesauce.