Best 12 Scotchys New Egland Boiled Dinner Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Scotchys New England Boiled Dinner is a hearty and flavorful dish that combines the classic flavors of corned beef, vegetables, and potatoes. This traditional meal is a staple of New England cuisine and is often served during special occasions or holidays. The dish is believed to have originated with Irish immigrants who brought their corned beef and cabbage tradition to the United States. Over time, the recipe evolved to include a variety of vegetables and potatoes, creating a delicious and comforting meal that is enjoyed by people of all ages.

Here are our top 12 tried and tested recipes!

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

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

1 (3 1/2 lb) corned beef brisket
6 small onions
4 medium potatoes, peeled and quartered
3 medium carrots, peeled and quartered
3 medium parsnips, peeled and chunked
2 medium rutabagas, peeled and cut in small chunks
1 small cabbage, cut in wedges

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 NEW ENGLAND DINNER



Boiled New England Dinner image

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

Steps:

  • Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

Nutrition Facts : Calories 350 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1120mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 9g fiber), Protein 17g protein.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

This is more of a traditional Irish meal than Corned Beef, likely because of beef being a more expensive dish. Pork is and always has been more prevalent.

Provided by Michael Davis

Categories     Main Course

Time 2h50m

Number Of Ingredients 6

5-7 lb Smoked Pork Shoulder
1 lb Carrot (peeled cut in 1 inch chunks)
1 each turnip (yellow, peeled and cut into 1" chunks)
1 each Head of Cabbage (cut into 6 or 8 wedges depending on size)
2 lbs. Red Bliss Potatoes (cut in ½)
1 Onion (large, cut in ¼'s)

Steps:

  • In Large stock pot, place shoulder, cover with water
  • Bring to a boil and reduce to a simmer, simmer for 2 - 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
  • Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
  • Cook until tender Remove vegetables, place on platter for service
  • Serve Sliced shoulder with vegetables and sauce or with whole grain mustard

Nutrition Facts : Calories 364 kcal, Carbohydrate 25 g, Protein 37 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 116 mg, Sodium 192 mg, Fiber 4 g, Sugar 5 g, ServingSize 15 oz

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 corned beef brisket (4 to 5 pounds)
4 quarts chicken broth
1 teaspoon pickling spices
1 head garlic, unpeeled and cut into quarters
12 small new potatoes, peeled
6 carrots, coarsely chopped
6 small turnips, diced
8 small beets, with tops
Hot mustard (optional)
Prepared horseradish (optional)

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



New England Boiled Dinner image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 to 3 pounds corned beef brisket
3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, each cut into 4 pieces
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cut into wedges
1 tablespoon salt
Horseradish cream:
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and freshly ground black pepper
Hot sauce (recommended: Tabasco)

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.

SLOW COOKER NEW ENGLAND BOILED DINNER



Slow Cooker New England Boiled Dinner image

An easy, budget-friendly slow cooker, all in one pot, meal.

Provided by Shez

Categories     Meat and Poultry Recipes     Turkey

Time 8h40m

Yield 6

Number Of Ingredients 7

1 pound whole turkey ham
1 cup baby carrots
4 large red potatoes, cubed
6 cloves garlic
½ head cabbage, cut into 6 wedges
2 cups low-sodium chicken broth, as needed
12 pearl onions

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 50.9 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 1.3 g, Sodium 893 mg, Sugar 8.1 g

CLASSIC IRISH BOILED DINNER



Classic Irish Boiled Dinner image

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

3 pounds smoked pork shoulder
salt and pepper to taste
2 large onions, quartered
6 potatoes, peeled
8 ounces carrots, cut in half
1 large head cabbage, quartered
1 pound fresh green beans, trimmed

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

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

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

1 corned beef brisket (3 to 4 pounds)
1/2 pound sliced bacon
6 medium carrots
1 to 2 medium turnips, quartered
6 medium potatoes, peeled and halved
2 medium onions, quartered
1 small head cabbage, cut into quarters

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 :

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER



Grammie Bea's New England Boiled Dinner image

New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!

Provided by Lindas Busy Kitchen

Categories     Ham

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 -10 lb) smoked ham, shoulder any size (I use an 8-10 lb. ham for this amount of vegetables and cook 4-5 hrs.)
3 onions, peeled, and left whole
1 -2 cabbage, each cut into 6 wedges
8 large potatoes, peeled, and cut in half
1 lb carrot, peeled, and cut in half

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.

Nutrition Facts : Calories 1278.1, Fat 53.5, SaturatedFat 17.8, Cholesterol 312.4, Sodium 7927.5, Carbohydrate 86.6, Fiber 13.2, Sugar 10.9, Protein 115

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

Provided by Pierre Franey

Categories     casseroles, one pot, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 head cabbage, about 1 pound
1 1/4 pound smoked shoulder or butt of pork
6 medium Washington or Idaho potatoes, about 1 1/4 pounds, peeled
6 carrots, about 1/2 pound, trimmed and scraped
2 leeks, trimmed and well washed
4 ribs celery, trimmed and tied
1 onion peeled and stuck with 2 cloves
2 teaspoons allspice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
6 peppercorns
Salt to taste
4 chicken legs and thighs

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.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 11 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1539 milligrams, Sugar 10 grams, TransFat 0 grams

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

Provided by James Beard

Categories     Onion     Pork     Potato     Brisket     Carrot     Parsnip     Winter     Cabbage     House & Garden

Yield Serves 8 to 10

Number Of Ingredients 12

5 pounds corned brisket of beef
6 peppercorns
Cold water to cover
1/2 pound salt pork
3 parsnips, cubed
6 carrots, scraped and cubed
2 cups cubed rutabaga, or 6 small white turnips, peeled
8 small white onions, peeled
6 medium potatoes, quartered
4-6 wedges green cabbage
Chopped parsley
Melted butter

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.

DIANE JUDGE'S NEW ENGLAND BOILED DINNER



Diane Judge's New England Boiled Dinner image

Provided by Liz Smith

Categories     dinner, project, main course

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

2 stalks celery, chopped
1 onion, quartered
1 bay leaf
1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence
1 garlic clove, peeled and crushed
1 teaspoon peppercorns
3 boneless smoked shoulder butt hams (about 2 pounds each), rinsed
12 large carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and quartered
12 medium russet potatoes, peeled and halved
2 parsnips, peeled and cut into 2-inch pieces
24 pearl onions, blanched, rinsed and peeled
1/4 pound fresh green beans, trimmed
2 large cabbages, trimmed and quartered

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.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 21 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 12 grams, Protein 66 grams, SaturatedFat 12 grams, Sodium 3673 milligrams, Sugar 14 grams

Tips:

  • Choose the right cut of beef: Brisket, chuck roast, or bottom round are all good options.
  • Brown the beef before boiling: This will help to develop flavor.
  • Use a large pot: You need enough space for the beef, vegetables, and liquid.
  • Add the vegetables in stages: This will help to ensure that they cook evenly.
  • Season the broth to taste: Salt, pepper, and bay leaves are a good starting point.
  • Serve the boiled dinner with your favorite sides: Mashed potatoes, roasted vegetables, or colcannon are all good options.

Conclusion:

Scotchy's New England Boiled Dinner is a classic comfort food dish that is perfect for a cold winter day. The beef is fall-apart tender, the vegetables are cooked to perfection, and the broth is flavorful and hearty. This dish is sure to become a family favorite.

Related Topics