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
BOILED NEW ENGLAND DINNER
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
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 BOILED DINNER
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
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 :
NEW ENGLAND BOILED DINNER
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
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
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.
NEW ENGLAND BOILED BEEF DINNER
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
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
Provided by Pierre Franey
Categories casseroles, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 11 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1539 milligrams, Sugar 10 grams, TransFat 0 grams
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.
NEW ENGLAND BOILED DINNER
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
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
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