New England One Pot Dinner Recipes

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NEW ENGLAND ONE-POT DINNER



New England One-Pot Dinner image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 medium onions, halved
4 whole cloves
1 4 to 5-pound bone-in ham, (smoked butt or shoulder)
2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise
1 pound carrots, peeled and halved crosswise (or left whole)
1 pound parsnips, peeled and halved crosswise (or left whole)
1 pound turnips, peeled and cut into 1-inch cubes
1 medium cabbage, (about 3 pounds), cut into 12 wedges
Coarsely chopped flat-leaf parsley, for serving
Horseradish, for serving
Mustard, for serving
Vinegar, for serving

Steps:

  • Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add enough water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hours.
  • Add potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, until about three-quarters of the way done; this will take about 20 minutes (start checking 10 minutes after the liquid comes to a boil). Remove ham to carving board. Add cabbage to pot, and return to a boil. Cook, partially covered, until all the vegetables are tender when pierced with the tip of a knife, 5 to 10 minutes more.
  • Transfer vegetables to a large serving platter, and sprinkle with parsley. Slice ham and serve with vegetables. Serve with vinegar, mustard, and horseradish on the side.

NEW ENGLAND BOILED DINNER-PRESSURE COOKER



New England Boiled Dinner-Pressure Cooker image

Make and share this New England Boiled Dinner-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 43m

Yield 12 serving(s)

Number Of Ingredients 7

4 lbs ham shank
4 cups water
12 potatoes, halved
12 onions, halved
12 carrots, halved
1 cabbage, cut into 8 wedges
1 teaspoon pepper

Steps:

  • Place ham and water in canner.
  • Close securely.
  • Place pressure regulator on vent pipe and cook 20 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.
  • Add vegetables and pepper.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 8 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

This is a robust, one pot meal (if you do not make the optional beets) . I like to make this in the fall and winter with the best looking root veggies of the season. I do not use the spice pack that sometimes comes with the meat. Serve with corn bread, prepared horseradish and your favorite mustard. Enjoy!

Provided by Karens Krazy Kitchen

Categories     Meat

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 9

4 -5 lbs corned beef brisket
2 bay leaves
6 medium yukon gold potatoes, quartered or 9 small red potatoes, left whole
5 medium onions, peeled, keep the stem to hold them together
6 large carrots, peeled and cut into 2 inch pieces
2 baby turnips, peeled and cut into 2 inch pieces
3 large parsnips, peeled and cut into 2 inch pieces
8 small beets, see included recipe (optional, serve on their own)
1 medium green cabbage, cored and cut into 8 chunks

Steps:

  • Rinse the corned beef with cold water.
  • Place the corned beef in a very large pot.
  • Cover with cold water and bring to a boil.
  • Skim off any surface scum once it reaches a boil.
  • Add bay leaves, cover and simmer for two hours.
  • Add the potatoes and onions and cook for 20 minutes.
  • Add the carrots, turnips and parsnips and cook for 30 more minutes.
  • Meanwhile, put beets in a large pot of cold water and bring to a boil.
  • Add a large pinch of salt once boiling.
  • Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
  • When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
  • When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
  • Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
  • Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
  • Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
  • Enjoy!

Nutrition Facts : Calories 762, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2683.6, Carbohydrate 45.8, Fiber 8.6, Sugar 14.6, Protein 46.8

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