Traditional Boiled Dinner Recipes

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.

CLASSIC IRISH BOILED DINNER

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.

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.

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:

• 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.

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.