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
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.
HEARTY NEW ENGLAND DINNER
This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.
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 (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 BEEF DINNER
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- Tie the beef into individual packages with string to prevent them from falling apart.
- In a large pot, combine the beef and water and bring to the boil. reduce to a simmer and allow to cook for 10 minutes. Skim any residue that collects on the surface.
- Add the onion, celery, garlic and salt.
- Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours.
- Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes. Add the potatoes and cabbage and allow to cook for 20 minutes more before serving in bowls with a slice of cabbage, some broth and mustard and pickles.
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.
SLOW COOKER NEW ENGLAND BOILED DINNER
An easy, budget-friendly slow cooker, all in one pot, meal.
Provided by Shez
Categories Meat and Poultry Recipes Turkey
Time 8h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover.
- Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 50.9 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 1.3 g, Sodium 893 mg, Sugar 8.1 g
NEW ENGLAND BOILED DINNER
This came from a pillsbury cook book I got when I moved into my first place. I use to make it once or twice a year, but it has become a Sunday favorite during the winter months in my home. My husband and kids just love it !! TIP : If corned beef is packaged with a spice packet; omit cloves and bay leaf.
Provided by Carol Ann 3
Categories One Dish Meal
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaf.
- 2. Cover and simmer for 3 to 3 1/2 hours or until tender.
- 3.Add potatoes and carrots, cover and simmer for 15 minutes.
- 4. Add cabbage and cook and additional 15 minutes or until vegetables are tender.
- 5. Remove the bay leaf.
- 6. Carefully remove the meat and slice. Remove vegetables into a separate bowl. Place some of the cooking liquid in with vegetables to keep them warm.
Nutrition Facts : Calories 1213.8, Fat 65.7, SaturatedFat 21.8, Cholesterol 333.7, Sodium 3988.1, Carbohydrate 84.2, Fiber 17, Sugar 14.8, Protein 73.3
NEW ENGLAND BOILED DINNER
My Mother is from Rhode Island where this is a very popular dish. She made this meal for our family every winter. I have carried on making it every winter as well. My son loves it! It's delicious and freezes very well for eating at a later date.
Provided by Nicole Parlette
Categories Pork
Time 8h30m
Number Of Ingredients 9
Steps:
- 1. Place roast in crock pot or large pot on stove. Chop cabbage into quarters and place around roast. Chop carrots,celery,potatoes,and onions and put in pot.
- 2. Fill pot with water about two (2) inches above roast and vegetables. You may need to add more water as it cooks. Add seasoning - tastes vary so add as much or little as you prefer.
- 3. Cover pot with tight lid and let cook for 8 or 9 hours. If you are using a pot on the stove it will take only 3 to 4 hours.
- 4. Meat will have all fallen off of the bone and cabbage and onions will have separated and dish will be like stew.
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- Crock Pot ... Add 1/2 of the the onions to the bottom of the crock pot; then, set the ham on top. Add all the vegetables (including the remaining onions), except the cabbage, around the ham; and, I usually put potatoes on the top - they will cook the quickest. Try to cut all the vegetables the same size; as it will keep the cooking time approximately the same.
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