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
NEW ENGLAND BOILED DINNER HASH
Growing up we called this red flannel hash because our classic New England boiled dinner had the following: Corned Beef (red not grey) turnip carrots onions cabbage potatoes a stalk or two of celery beets (red flannel... beets make everything red!) My Sweety is not a fan of beets and turnip I don't often add because I cook for...
Provided by Tina Johnson
Categories Other Main Dishes
Time 15m
Number Of Ingredients 4
Steps:
- 1. You need leftover New England Boiled Dinner AKA Corned Beef and Cabbage. You can also use a New England Boiled Dinner made with smoked shoulder not corned beef. New England Boiled Dinner: Corned Beef (red not grey)OR A Smoked Shoulder turnip carrots onions cabbage potatoes a stalk or two of celery beets (red flannel... beets make everything red!)
- 2. Put everything except the corned beef on/in something you can chop on/in and not damage like a large cutting board or large square baking pan. You may need to do this in batches depending on the amount you have.... Way back when Gram & Mom had an old Spam can with the sharp edge (from when you opened the can) kicking around in the draw for this task. Because of this can they were able to use a bowl. I use the big cutting board with my dough scraper to cut the veggies. I then have to chop my corned beef on a cutting board with a knife. Make it chunky I do or fine your choice.
- 3. If you leave some fat on the corned beef you really don't need much if any butter to fry it. Fry the hash on medium (may need to turn down as you go)in a non-stick or other type fry pan till done to your liking. I cook mine until still moist but extra moisture has evaporated and hash in somewhat browned.
NEW ENGLAND STYLE CORNED BEEF
Provided by Food Network
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;
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
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.
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
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.
RED FLANNEL HASH
A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine beef and vegetables.
- Heat lard or fat in a skillet; the pan should be well coated.
- Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
- Cook over low heat about 30 minutes.
- Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
- However, I've also had it cooked with stirring occasionally to keep it jumbled up.
- Serve hot.
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.
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
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