NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
CLASSIC IRISH BOILED DINNER
I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
Provided by KMOMMYZ
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
- To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 63.5 g, Cholesterol 129.7 mg, Fat 40.6 g, Fiber 14.4 g, Protein 38.4 g, SaturatedFat 14.2 g, Sodium 2714.6 mg, Sugar 13.8 g
SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
Nutrition Facts :
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.
BOILED DINNER
I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.
Provided by internetnut
Categories One Dish Meal
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2
GRAMMIE BEA'S NEW ENGLAND BOILED DINNER
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
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
IRISH BOILED DINNER (CORNED BEEF)
Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.
Provided by Ann Hester
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g
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.
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