New England Boiled Dinner Hash 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.

NEW ENGLAND STYLE CORNED BEEF



New England Style Corned Beef image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 8

3 to 4 pounds fresh uncooked corned beef brisket
Water
2 tablespoons black peppercorns
6 carrots, peeled, thickly sliced
2 large turnips, peeled and quartered
12 small white onions, peeled with root end left intact
16 small new potatoes, scrubbed
1 small cabbage head, outer leaves removed, quartered

Steps:

  • Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;

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

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 corned beef brisket (4 to 5 pounds)
4 quarts chicken broth
1 teaspoon pickling spices
1 head garlic, unpeeled and cut into quarters
12 small new potatoes, peeled
6 carrots, coarsely chopped
6 small turnips, diced
8 small beets, with tops
Hot mustard (optional)
Prepared horseradish (optional)

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.

RED FLANNEL HASH



Red Flannel Hash image

A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.

Provided by Elise Bauer

Categories     Side Dish     Beet     Corned Beef     Hash     New England     Potato

Time 25m

Yield 4

Number Of Ingredients 8

4 tablespoons butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets*
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste

Steps:

  • Cook the onions: Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
  • When nicely browned, remove from heat: Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs.

Nutrition Facts : Calories 500 kcal, Carbohydrate 26 g, Cholesterol 142 mg, Fiber 4 g, Protein 24 g, SaturatedFat 15 g, Sodium 1265 mg, Sugar 9 g, Fat 33 g, ServingSize Serves 4, UnsaturatedFat 0 g

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.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

Provided by James Beard

Categories     Onion     Pork     Potato     Brisket     Carrot     Parsnip     Winter     Cabbage     House & Garden

Yield Serves 8 to 10

Number Of Ingredients 12

5 pounds corned brisket of beef
6 peppercorns
Cold water to cover
1/2 pound salt pork
3 parsnips, cubed
6 carrots, scraped and cubed
2 cups cubed rutabaga, or 6 small white turnips, peeled
8 small white onions, peeled
6 medium potatoes, quartered
4-6 wedges green cabbage
Chopped parsley
Melted butter

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.

NEW ENGLAND BOILED DINNER HASH



New England Boiled Dinner Hash image

Growing up we called this red flannel hash because our classic New England boiled dinner had the following: Corned Beef (red not grey) turnip carrots onions cabbage potatoes a stalk or two of celery beets (red flannel... beets make everything red!) My Sweety is not a fan of beets and turnip I don't often add because I cook for...

Provided by Tina Johnson

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 4

1 left over new england boiled dinner
1 Tbsp butter more or less if needed
eggs - optional
toast - optional

Steps:

  • 1. You need leftover New England Boiled Dinner AKA Corned Beef and Cabbage. You can also use a New England Boiled Dinner made with smoked shoulder not corned beef. New England Boiled Dinner: Corned Beef (red not grey)OR A Smoked Shoulder turnip carrots onions cabbage potatoes a stalk or two of celery beets (red flannel... beets make everything red!)
  • 2. Put everything except the corned beef on/in something you can chop on/in and not damage like a large cutting board or large square baking pan. You may need to do this in batches depending on the amount you have.... Way back when Gram & Mom had an old Spam can with the sharp edge (from when you opened the can) kicking around in the draw for this task. Because of this can they were able to use a bowl. I use the big cutting board with my dough scraper to cut the veggies. I then have to chop my corned beef on a cutting board with a knife. Make it chunky I do or fine your choice.
  • 3. If you leave some fat on the corned beef you really don't need much if any butter to fry it. Fry the hash on medium (may need to turn down as you go)in a non-stick or other type fry pan till done to your liking. I cook mine until still moist but extra moisture has evaporated and hash in somewhat browned.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

I enjoy fixing this dish on chilly days. I also use this recipe on St. Patrick's Day since all the ingredients are appropriate for that traditional meal.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 7

1 corned beef brisket (3 to 4 pounds)
1/2 pound sliced bacon
6 medium carrots
1 to 2 medium turnips, quartered
6 medium potatoes, peeled and halved
2 medium onions, quartered
1 small head cabbage, cut into quarters

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.

Nutrition Facts :

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER



Grammie Bea's New England Boiled Dinner image

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

1 (8 -10 lb) smoked ham, shoulder any size (I use an 8-10 lb. ham for this amount of vegetables and cook 4-5 hrs.)
3 onions, peeled, and left whole
1 -2 cabbage, each cut into 6 wedges
8 large potatoes, peeled, and cut in half
1 lb carrot, peeled, and cut in half

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

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