NEW ENGLAND BOILED DINNER
This is more of a traditional Irish meal than Corned Beef, likely because of beef being a more expensive dish. Pork is and always has been more prevalent.
Provided by Michael Davis
Categories Main Course
Time 2h50m
Number Of Ingredients 6
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
Nutrition Facts : Calories 364 kcal, Carbohydrate 25 g, Protein 37 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 116 mg, Sodium 192 mg, Fiber 4 g, Sugar 5 g, ServingSize 15 oz
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
CLASSIC NEW ENGLAND BOILED DINNER FOR SAINT PATRICK'S DAY
Make and share this Classic New England Boiled Dinner for Saint Patrick's Day recipe from Food.com.
Provided by carrie sheridan
Categories Meat
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1035.6, Fat 58.1, SaturatedFat 19.3, Cholesterol 296.6, Sodium 3544.4, Carbohydrate 65, Fiber 11.9, Sugar 15.4, Protein 63.3
DIANE JUDGE'S NEW ENGLAND BOILED DINNER
Provided by Liz Smith
Categories dinner, project, main course
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 983, UnsaturatedFat 21 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 12 grams, Protein 66 grams, SaturatedFat 12 grams, Sodium 3673 milligrams, Sugar 14 grams
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g 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 :
SCOTCHY'S NEW EGLAND BOILED DINNER
Everyone has their version of a boiled dinner this is mine, a present from my ex came from Maine.
Provided by Stormy Stewart @karlyn255
Categories Pork
Number Of Ingredients 12
Steps:
- in a big turkey roasting pan add all the ingredients and put enough water in to cover all but the top of the ham. Cover and put in oven at 325 for about 4-5 hours. take out and serve.
- I prefer it with liquid like served in a bowlplate. Eric prefers it without the liquid added.
- Stay tuned for the sequel to this dish made from leftovers to create the best split pea soup ever and save all the leftovers including the broth for the split pea soup.
More about "scotchys new egland boiled dinner recipes"
NEW ENGLAND BOILED DINNER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 4 hrs 45 minsCuisine New EnglandPublished Mar 14, 2008
PRESSURE COOKER NEW ENGLAND BOILED DINNER - THIS OLD …
From thisoldgal.com
NEW ENGLAND BOILED DINNER RECIPE - YANKEE MAGAZINE
From newengland.com
NEW ENGLAND BOILED DINNER (WITH VIDEO) - CAST IRON …
From castironrecipes.com
NEW ENGLAND BOILED DINNER - 12 TOMATOES
From 12tomatoes.com
MY MOM'S CROCK POT NEW ENGLAND BOILED DINNER RECIPE
From recipezazz.com
SCOTCHYS NEW EGLAND BOILED DINNER RECIPES
From tfrecipes.com
NEW ENGLAND BOILED DINNER - INSTANT POT
From instantpot.com
IRISH BOILED DINNER RECIPE - NEW ENGLAND, JIGGS, …
From theblackpeppercorn.com
12 CLASSIC NEW ENGLAND RECIPES
From newengland.com
NEW ENGLAND BOILED DINNER (CORNED BEEF AND CABBAGE)
From afamilyfeast.com
23 WICKED GOOD NEW ENGLAND RECIPES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love