Hollys 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

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.

HOLLY'S NEW ENGLAND BOILED DINNER

Steps:

• Any other root vegetables may be added, but if you add beets, cook them separately.
• Cover beef with water in a large pot. Bring this to a boil, and then simmer 1 hour per pound
• One hour before the beef is done, add the vegetables, and that's it!!
• When done serve with salt, pepper and butter on the vegetables. It's delicious. The turnip is incredible, and the next night you can make hash in a cast iron skillet.

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.

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.

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:

• Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.
• Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).
• Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.

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.

NEW ENGLAND BOILED DINNER

Steps:

• Place brisket and enclosed seasoning packet in Dutch oven with enough water to cover. Simmer, covered, about 1 hour. Add bacon; simmer 1 to 1-1/2 hours longer or until beef is tender. , Remove brisket from Dutch oven and keep warm. Discard bacon; strain stock. Return stock to Dutch oven. Add carrots and turnips; simmer for 10 minutes Add potatoes and onions; simmer for 15 minutes more. Add cabbage, simmer for 10-15 minutes or until tender. Return brisket to stock; heat through. Place meat on a large platter with vegetables around it.

NEW ENGLAND BOILED DINNER

Steps:

• Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.

DIANE JUDGE'S NEW ENGLAND BOILED DINNER

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.

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 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!

NEW ENGLAND BOILED DINNER

Steps:

• Remove and discard any tough outer leaves on the cabbage. Quarter the cabbage and remove the core.
• In a large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf and peppercorns. Cover with water, and salt.
• Cover and bring to a boil; simmer for 20 minutes.
• Add the chicken legs and simmer for 15 minutes more.
• Serve with Dijon-style mustard, cornichons or grated fresh horseradish, or any combination of all of these garnishes.