New England Dinner Recipes

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BOILED NEW ENGLAND DINNER



Boiled New England Dinner image

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

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

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.

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.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

This is a robust, one pot meal (if you do not make the optional beets) . I like to make this in the fall and winter with the best looking root veggies of the season. I do not use the spice pack that sometimes comes with the meat. Serve with corn bread, prepared horseradish and your favorite mustard. Enjoy!

Provided by Karens Krazy Kitchen

Categories     Meat

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 9

4 -5 lbs corned beef brisket
2 bay leaves
6 medium yukon gold potatoes, quartered or 9 small red potatoes, left whole
5 medium onions, peeled, keep the stem to hold them together
6 large carrots, peeled and cut into 2 inch pieces
2 baby turnips, peeled and cut into 2 inch pieces
3 large parsnips, peeled and cut into 2 inch pieces
8 small beets, see included recipe (optional, serve on their own)
1 medium green cabbage, cored and cut into 8 chunks

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!

Nutrition Facts : Calories 762, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2683.6, Carbohydrate 45.8, Fiber 8.6, Sugar 14.6, Protein 46.8

NEW ENGLAND DINNER



New England Dinner image

Make and share this New England Dinner recipe from Food.com.

Provided by Mike Pellerin

Categories     Low Cholesterol

Time 45m

Yield 1 casserole, 5 serving(s)

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, Fat 25.2, SaturatedFat 8.5, Cholesterol 59.9, Sodium 869.5, Carbohydrate 57.7, Fiber 10.2, Sugar 9.3, Protein 18.6

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.

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