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.
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
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.
NEW ENGLAND BOILED DINNER
I enjoy fixing this dish on chilly days. I also use this recipe on St. Patrick's Day since all the ingredients are appropriate for that traditional meal.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place brisket and enclosed seasoning packet in Dutch oven with enough water to cover. Simmer, covered, about 1 hour. Add bacon; simmer 1 to 1-1/2 hours longer or until beef is tender. , Remove brisket from Dutch oven and keep warm. Discard bacon; strain stock. Return stock to Dutch oven. Add carrots and turnips; simmer for 10 minutes Add potatoes and onions; simmer for 15 minutes more. Add cabbage, simmer for 10-15 minutes or until tender. Return brisket to stock; heat through. Place meat on a large platter with vegetables around it.
Nutrition Facts :
SOUTH SHORE BOILED DINNER
Make and share this South Shore Boiled Dinner recipe from Food.com.
Provided by Bluenoser
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover salt cod with cold water and soak over night.
- Drain and cover with fresh water.
- Bring to simmer.
- Drain, taste and repeat if cod is too salty.
- Drain well and keep warm.
- In skilet fry salt pork until crisp (these are called scrunchions) and set aside.
- Cook vegetables until tender.
- Prepare whit sauce by melting butter ,adding flour and salt and stir together until smooth.
- Gradually stir in milk.
- Cook stirring constantly until thick.
- Arrange salt cod on heated platter.
- Arrange vegetables around fish.
- Pour white sauce over fish.
- Garnish with egg slices and scrunchions.
Nutrition Facts : Calories 1106.8, Fat 56.4, SaturatedFat 21.2, Cholesterol 330.6, Sodium 9254.4, Carbohydrate 61.5, Fiber 9.4, Sugar 11, Protein 85.3
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.
NEW ENGLAND BOILED DINNER
Make and share this New England Boiled Dinner recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place meat in dutch oven.
- Add spices from pkg if desired.
- Add water to cover meat.
- Bring to a boil, reduce heat and simmer, covered 2 hours.
- Add all vegetables EXCEPT cabbage.
- Cover, return to boiling.
- Reduce heat and simmer 15 minutes.
- Add cabbage.
- Cover; cook for 20 minutes more.
- Season with salt and pepper.
BOILED DINNER
I've been making this forever. I like it because it's full of flavor, I get lots of meals out of it, and I can save (freeze) the liquid to use to flavor other vegetables like collards later. I save (freeze) the ham fat off the meat to flavor beans and etc. also.
Provided by Chef Kiddle
Categories One Dish Meal
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the smoked shoulder in a large pot big enough to hold it with a little extra room. Add enough water to cover it. Cook the shoulder on medium-low for about 2 1/2 hours. Turn the shoulder over in the pot halfway through the cooking time. Once meat is done, take out of pot and set aside. Keep warm. Keep liquid in pot.
- Put all the vegetables in pot liquid. Cook on medium-low for 20 minutes, or until all vegetables are tender. Remove from pot with slotted spoon and put in serving dish.
- Serve vegetables with ham while hot.
- (Freeze your pot liquid, ham fat, and ham bone to flavor other things later.) *I usually make this on a weekend when I'm gonna be home all day.
Nutrition Facts : Calories 829.4, Fat 51.4, SaturatedFat 17.8, Cholesterol 201.3, Sodium 262.7, Carbohydrate 36.8, Fiber 8, Sugar 9.5, Protein 53.5
SEAFOOD BOIL
An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.
Provided by Gary W. Brown
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
- Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
- Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.
Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g
BOILED DINNER
I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.
Provided by internetnut
Categories One Dish Meal
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2
NEW ENGLAND BOILED DINNER
Steps:
- Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.
BOILED HAM DINNER
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. -Janet Tucker of Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.
Nutrition Facts : Calories 312 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1300mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
PUCHERO (SPANISH BOILED DINNER)
This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. If you know what they are, by all means use them. This recipe uses dried garbanzos. If you want to use canned instead, I won't tell anybody! Times do not include soaking time for the beans.
Provided by Chocolatl
Categories One Dish Meal
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Cover chicken with cold water. Add salt and pepper, bring to a boil, and cook 10 minutes.
- Reduce heat and continue to simmer for 30 minutes.
- Combine beef, ground pork, eggs, bread crumbs and flour. Season with salt and pepper. Shape into a large ball.
- Skim foam from pot.
- Add garbanzos, salt pork and lamb. Place the big meatball on top.
- Cook for 30 minutes.
- Add potatoes, carrots and cabbage. Cook for 30 minutes more, or until garbanzos are soft.
Nutrition Facts : Calories 1107.8, Fat 67.8, SaturatedFat 24.4, Cholesterol 251.3, Sodium 620.3, Carbohydrate 61.2, Fiber 13.4, Sugar 11, Protein 62.6
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