South Shore Boiled Dinner Recipes

TRADITIONAL BOILED DINNER

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.

BOILED DINNER

Steps:

• Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
• Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
• Add the carrots and potatoes.
• Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
• Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.

BOILED DINNER

Steps:

• Put the smoked shoulder in a large pot big enough to hold it with a little extra room. Add enough water to cover it. Cook the shoulder on medium-low for about 2 1/2 hours. Turn the shoulder over in the pot halfway through the cooking time. Once meat is done, take out of pot and set aside. Keep warm. Keep liquid in pot.
• Put all the vegetables in pot liquid. Cook on medium-low for 20 minutes, or until all vegetables are tender. Remove from pot with slotted spoon and put in serving dish.
• Serve vegetables with ham while hot.
• (Freeze your pot liquid, ham fat, and ham bone to flavor other things later.) *I usually make this on a weekend when I'm gonna be home all day.

SOUTH SHORE BOILED DINNER

Steps:

• Cover salt cod with cold water and soak over night.
• Drain and cover with fresh water.
• Bring to simmer.
• Drain, taste and repeat if cod is too salty.
• Drain well and keep warm.
• In skilet fry salt pork until crisp (these are called scrunchions) and set aside.
• Cook vegetables until tender.
• Prepare whit sauce by melting butter ,adding flour and salt and stir together until smooth.
• Gradually stir in milk.
• Cook stirring constantly until thick.
• Arrange salt cod on heated platter.
• Arrange vegetables around fish.
• Pour white sauce over fish.
• Garnish with egg slices and scrunchions.

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.

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.

PUCHERO (SPANISH BOILED DINNER)

Steps:

• Cover chicken with cold water. Add salt and pepper, bring to a boil, and cook 10 minutes.
• Reduce heat and continue to simmer for 30 minutes.
• Combine beef, ground pork, eggs, bread crumbs and flour. Season with salt and pepper. Shape into a large ball.
• Skim foam from pot.
• Add garbanzos, salt pork and lamb. Place the big meatball on top.
• Cook for 30 minutes.
• Add potatoes, carrots and cabbage. Cook for 30 minutes more, or until garbanzos are soft.

IRISH BOILED DINNER

Steps:

• Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
• Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt and pepper.
• If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.

IRISH BOILED DINNER

Steps:

• Rinse corned beef, place in large heavy pan.
• Add soup and seasonings.
• Cover and cook over low heat for 3 and 1/2 hours.
• Add carrots, potatoes, celery, top with cabbage.
• Cover and cook for 1 hour or until vegetables are tender.
• Remove meat, vegetables and bay leaf.
• In separate bowl, mix flour and water until smooth.
• Pour flour mixture into sauce and cook until thickened.
• Add meat and vegetables back to pot, heat through and serve.