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
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 DINNER
Need a cozy one-pot meal? Try New England boiled dinner with corned or fresh beef brisket, cabbage, carrots, and potatoes. Also great in the slow cooker! It will warm your soul and fill your belly.
Provided by Elise Bauer
Categories Dinner Soup Stew 1-Pot Comfort Food Beef Beef Stew Brisket Cabbage Corned Beef New England St. Patrick's Day
Time 4h45m
Yield 8
Number Of Ingredients 9
Steps:
- Boil the corned beef and seasonings: Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using fresh brisket, add 1 teaspoon of salt for every quart of water. Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
- Remove the meat and add the vegetables: Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.
- Slice the meat across the grain: Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce , mustard or both.
Nutrition Facts : Calories 168 kcal, Carbohydrate 23 g, Cholesterol 23 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 278 mg, Sugar 9 g, Fat 7 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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.
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
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
NEW ENGLAND BOILED DINNER
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
NEW ENGLAND BOILED DINNER (CROCK POT)
Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily
Provided by Jesters Lace
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
- Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
- Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
- Cook on high 8 to 10 hours.
NEW ENGLAND BOILED DINNER (CORNED BEEF)
From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Provided by swissms
Categories European
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
- Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
- Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
- Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
Nutrition Facts : Calories 708.3, Fat 28.5, SaturatedFat 9.3, Cholesterol 138.8, Sodium 1691.6, Carbohydrate 80.5, Fiber 13.4, Sugar 13.5, Protein 35.5
HEARTY NEW ENGLAND BOILED DINNER
This is traditional here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water.
Provided by Mimi in Maine
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the corned beef in cold water.
- Put in large pot and bring to a boil; drain and discard this water which will be very salty.
- Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
- Add the onions and turnip and cook for 30 minutes.
- Add the rest of the veggies and cook for another 20 minutes or so till tender.
- Remove all to a large platter with the meat in the center and veggies around the edge.
Nutrition Facts : Calories 1010.9, Fat 58.1, SaturatedFat 19.3, Cholesterol 296.6, Sodium 3557.1, Carbohydrate 59.3, Fiber 12, Sugar 15.9, Protein 63.1
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 (CORNED BEEF & CABBAGE)
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Provided by ciao4293
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
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