SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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.
CLASSIC IRISH BOILED DINNER
I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
Provided by KMOMMYZ
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
- To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 63.5 g, Cholesterol 129.7 mg, Fat 40.6 g, Fiber 14.4 g, Protein 38.4 g, SaturatedFat 14.2 g, Sodium 2714.6 mg, Sugar 13.8 g
BELGIAN HUTSEPOT
Make and share this Belgian Hutsepot recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- This recipe originates in Flanders where Savoy cabbage is much loved.
- The stock is made into a quick pea soup and served as a first course.
- It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
- Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
- Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
- Add the salt during the last hour.
- Prepare and reserve the vegetables.
- Wash the potatoes; do not peel if new.
- Wash, trim, core and cut the cabbage into 8 wedges.
- Peel and quarter the turnips.
- About 30 min before the meat is done add the potatoes and turnips.
- Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
- Discard the pork bone.
- Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
- Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
- Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
- Strain through a wire sieve discarding the pulp.
- Re-heat and serve as a first course garnished with croutons and chives.
- Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
- To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
- Do the peas separately on the stove at the last minute.
Nutrition Facts : Calories 657.1, Fat 25.9, SaturatedFat 9, Cholesterol 148.6, Sodium 792.6, Carbohydrate 51.1, Fiber 11, Sugar 10.3, Protein 53.6
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