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
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
RIBLETS AND SAUCE
Succulent and tender pork spareribs marinated in a soy and hoisin sauce.
Provided by sal
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 8h45m
Yield 6
Number Of Ingredients 7
Steps:
- Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 17.2 g, Cholesterol 200.5 mg, Fat 50.6 g, Fiber 0.6 g, Protein 49.7 g, SaturatedFat 18.5 g, Sodium 1719.5 mg, Sugar 13.4 g
BOILED RIBS AND CABBAGE
Make and share this Boiled Ribs and Cabbage recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Separate your ribs into single pieces (one bone per bite).
- Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
- Allow the ribs to boil for approximately 30 minuts.
- Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
- Chop your cabbage in desired size.
- Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
- Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
- Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
- Serve.
BOILED PORK DINNER
Originally from my mother-in-law and based on a New England dish. I've modified it over the years to fit my family's taste. The amount of vegetables can certainly be varied according to your own preference.
Provided by akcooker
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 2 or 3 large chunks and trim extra fat. In large stock pot, saute pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
- Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
- Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature. This is a good dish to make on cold winter days; the pork can simmer along for many hours if you'd like to hold it longer.
- About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft.
- This makes a soupy roast, not a thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
- This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two); transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner"). You can skip the browning, but the flavor is not as good.
Nutrition Facts : Calories 714.1, Fat 30.2, SaturatedFat 9.6, Cholesterol 131.7, Sodium 220.5, Carbohydrate 58.8, Fiber 10.7, Sugar 12.3, Protein 51.8
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