Hearty New England Boiled Dinner Recipes

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HEARTY NEW ENGLAND DINNER



Hearty New England Dinner image

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

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon white vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

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.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 to 3 pounds corned beef brisket
3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, each cut into 4 pieces
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cut into wedges
1 tablespoon salt
Horseradish cream:
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and freshly ground black pepper
Hot sauce (recommended: Tabasco)

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



Sunday Boiled Dinner image

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

1 smoked boneless ham or pork shoulder (about 2 pounds)
1 medium onion, quartered
2 pounds carrots, halved
2 pounds red potatoes, quartered
2 pounds rutabagas, peeled and cut into 1-1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 medium cabbage, halved
Prepared horseradish, optional

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 :

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

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

1 (3 1/2 lb) corned beef brisket
6 small onions
4 medium potatoes, peeled and quartered
3 medium carrots, peeled and quartered
3 medium parsnips, peeled and chunked
2 medium rutabagas, peeled and cut in small chunks
1 small cabbage, cut in wedges

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.

HEARTY NEW ENGLAND BOILED DINNER



Hearty New England Boiled Dinner image

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

4 lbs corned beef
4 quarts cold water
3 -4 large onions (peeled)
1 large turnip (peeled and cubed)
1 large head of cabbage (quartered)
5 large carrots (peeled and cut in half)
5 medium potatoes (peeled and cut in half)

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 DINNER



New England Dinner image

This simple dish is basically a hearty, flavorful casserole made with cabbage, kielbasa sausage and potatoes. Use more potatoes, if desired.

Provided by Sharon

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 5

Number Of Ingredients 4

1 medium head cabbage, chopped
16 ounces kielbasa, diced
6 potatoes, chopped
1 cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the cabbage, kielbasa, potatoes and water. Transfer to a 9x13 inch baking dish and bake in the preheated oven 30 minutes, or until the potatoes are tender.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 57.7 g, Cholesterol 59.9 mg, Fat 25.2 g, Fiber 10.2 g, Protein 18.6 g, SaturatedFat 8.5 g, Sodium 868.1 mg, Sugar 9.3 g

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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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