Diane Judges New England Boiled Dinner Food

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:

• 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.

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.

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:

• 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 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.