Bonnies Boiled Dinner Recipes

TRADITIONAL BOILED DINNER

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.

SLOW COOKER NEW ENGLAND BOILED DINNER

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.

CROCK POT NEW ENGLAND BOILED DINNER

Steps:

• In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
• Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
• Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
• If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
• Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.

SUNDAY BOILED DINNER

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with 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.

BONNIE'S HAMBONE DINNER

Steps:

• PREPARE HAMBONE: Use a leftover spiral hambone with meat. Trim any excess fat and discard it. Place the hambone in a extra large pot and cover with about a gallon of water.
• ADDING THE INGREDIENTS:
• Add the onions, garlic, chicken granules, McCormick seasoning, salt and pepper. Bring to a boil and slow simmer for about an hour.
• Add the carrots, simmer for 1/2 hour, then add the potatoes. When the potatoes are just tender, add the green beans and simmer until tender. Avoid adding more seasoning until end of cooking time because flavors blend as it simmers.
• TO SERVE: Using a slotted spoon, ladle potatoes, carrots, onions and green beans and the ham on a dinner plate or in a large bowl. Enjoy! Reserve the broth to be used for Hambone Bean Soup.

BOILED DINNER

Steps:

• Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
• Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
• Add the carrots and potatoes.
• Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
• Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.

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.

BONNIE'S NEW YEAR'S BEEF DIP

Steps:

• Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
• Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.