Grammie Beas New England Boiled Dinner Recipes

NEW ENGLAND BOILED DINNER

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.

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.

NEW ENGLAND BOILED BEEF DINNER

Steps:

• Tie the beef into individual packages with string to prevent them from falling apart.
• In a large pot, combine the beef and water and bring to the boil. reduce to a simmer and allow to cook for 10 minutes. Skim any residue that collects on the surface.
• Add the onion, celery, garlic and salt.
• Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours.
• Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes. Add the potatoes and cabbage and allow to cook for 20 minutes more before serving in bowls with a slice of cabbage, some broth and mustard and pickles.

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.

NEW ENGLAND BOILED DINNER

Steps:

• Rinse the corned beef with cold water.
• Place the corned beef in a very large pot.
• Cover with cold water and bring to a boil.
• Skim off any surface scum once it reaches a boil.
• Add bay leaves, cover and simmer for two hours.
• Add the potatoes and onions and cook for 20 minutes.
• Add the carrots, turnips and parsnips and cook for 30 more minutes.
• Meanwhile, put beets in a large pot of cold water and bring to a boil.
• Add a large pinch of salt once boiling.
• Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
• When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
• When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
• Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
• Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
• Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
• Enjoy!

HEARTY NEW ENGLAND BOILED DINNER

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.

GRAMMIE BEA'S BOSTON BAKED BEANS

Steps:

• Clean beans of pebbles and rocks.
• Put cleaned beans in pot. Set aside.
• Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
• Add enough water to cover beans.
• Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
• You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
• Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
• When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
• Note: If beans look like they are drying out, just add water as you are cooking.