Hearty 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

HEARTY NEW ENGLAND DINNER

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.

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.

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.

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.

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!