Traditional recipes

Boiled Dinner, Our Way

Boiled Dinner, Our Way

Chefs and co-owners Mark Gaier and Clark Frasier of the acclaimed Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass., consider their classic boiled beef dinner to be New England home cooking at its best. Their easy, crowd-pleasing Boiled Dinner, Our Way, is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage.

They write, "If boiled dinner is practically a religious experience in New England, we confess to one sacrilege: We prefer to roast the vegetables separately, which makes them richer and less watery. The exception is the cabbage, which takes on a pleasant, meaty taste when cooked with the brisket."

Click here to see 6 Inspired Takes on Corned Beef and Cabbage.

Notes

*Note: Do not remove the core or the cabbage will fall apart when cooking.

Ingredients

  • One 4- to 5-pound corned beef brisket
  • 6 dried bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 18 small potatoes
  • 6 small onions, peeled
  • 3 small carrots, quartered
  • 3 parsnips, quartered
  • 3 small turnips, quartered
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 large head green cabbage, outer leaves removed and cut into 8-12 wedges*
  • Mustard, for serving

Servings8

Calories Per Serving1184

Folate equivalent (total)205µg51%

Riboflavin (B2)0.6mg33.7%


Recipe Summary

  • 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

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.


Hams for Boiled Dinner

The modern hams that most closely resemble the old-fashioned variety are the dry-cured, heavily salted "country hams" still made and loved in the South. They require long soaking before they're cooked, but give the boiled dinner an excellent flavor. Aside from a country ham, bone-in hams or the smaller smoked picnic shoulders make excellent boiled dinner. The bone in the ham adds flavor and body to the cooking water. A good-quality boneless ham will also give a good end result, and is easier to slice for serving. Avoid the processed, football-shaped boneless hams, which can give the water a chemical taste.


Boiled Dinner, Our Way - Recipes

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To the water, add the Old Bay seasoning (or whole bay leaves). Peel and smash the garlic cloves with the side of a knife or cleaver and add to water along with the peppercorns.

Bring the water to a rolling boil but do not allow to boil for any length of time reduce the heat immediately and simmer over low heat for an hour and a half, or until the shoulder is almost cooked, but not quite.

Meanwhile, prepare the vegetables.

Peel the outermost layer of the boiler onions and discard. Cut an X in both ends of the onion to prevent from splitting. Add peeled whole peeled onions to water during the final hour of cooking.

Either baby or large carrots may be used. If using baby carrots, there is no need to peel add the baby carrots during the last 30 minutes of cooking. If using large carrots, slice into 3/8" coin slices and add during the final 40 minutes of cooking.

Wedge the cabbage into quarters. Break apart to separate leaves and add during the final 40 minutes of cooking.

Peel and quarter the potatoes. Add during the last 30 minutes of cooking (do not allow to overcook!)

Serve when all of the vegetables and meat are tender, but vegetables should not be soft. Discard bay leaves.

Remove the shoulder and carve. Remove the vegetables using a slotted spoon to a colander or dish to allow to drain briefly.

Serve smoked shoulder in the center of each plate, surrounded by all the vegetables and with ample yellow mustard (French's Yellow). Traditionally, the mustard is used as a topping for each of the vegetables, as well as the meat. Some people also like a pat of butter, too.


15 Ways to Use Boiled Eggs for Breakfast, Lunch and Dinner

It's around this time that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.

Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.

For small kids, throwing a hard-boiled egg into a cute little mold is the sweetest way to produce a squeal before 7 a.m. Paired with a muffin, it’s a quick way to get a boost of protein.

And if you really want to knock the socks off your tiniest breakfast eaters, making spring hens is easier than you think. Really!

With layers of crispy bacon, cool lettuce and juicy tomatoes alongside a classic egg salad, Trisha Yearwood’s sandwich is the ultimate next-level sandwich.

20121217_FoodNetwork_S05_0180.tif

This is an arranged salad that’s so simple to make, you won’t even need to toss it. Just combine buttery lettuce leaves, flaky tuna, blanched green beans and a few wedges of egg on a plate.

Consider this is your go-to egg salad when serving kids: There’s mayo, mustard, salt and pepper, plus an important one-to-one ratio of eggs to pickles. Using six or eight eggs and exactly as many pickles, I make a big batch about once a month. That lets me fill all four lunchboxes at least twice — with no complaints, ever.

Photo by: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.

David Lang, 2015, Television Food Network, G.P. All Rights Reserved.

Did you know you could make a rich and creamy dip for fresh veggies using hard-boiled eggs? With just a handful of other ingredients, the result is a little like tangy Caesar dressing. It’s perfect for dunking a crunchy carrot and its friends.

FNK_PickledEggs_H

Food Network Kitchen’s Pickled Eggs from Easter SEO for KIDS CAN BAKE/KIDS CAN MAKE/EASTER, as seen on Food Network.

Photo by: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved

This just in: Pickling eggs is so easy. The brine comes together in minutes, and after that, you let your refrigerator do the rest of the work overnight. You’ll be left with spicy, flavorful eggs to enjoy all week long.

Transform a bed of greens with crisp radishes and creamy avocado, plus a rich dressing full of Greek yogurt, fresh chives and apple cider vinegar. The protein-rich eggs turn this salad into a filling meal.

BROCCOLINI_SALAD_010.tif

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Here tender stalks of broccoli’s lankier cousin are doused in a mustardy vinaigrette and sprinkled with just enough eggs to offer a satisfying taste. This is ideal for a fuss-free Easter side dish.

This was one of my favorite dinners growing up. I’ve made a few updates (goodbye, cream of mushroom soup) but kept one thing: sprinkling those hard-boiled eggs on top at the end to deliver heft and flavor at the same time.

POTATO_SALAD_011.tif

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This isn’t so much an egg salad with potatoes as it is a potato salad with eggs — and that’s why we love it as a side dish.

I couldn’t very well write about how to use boiled eggs without mentioning what’s perhaps the most-obvious (and, some would argue, tastiest) presentation of all. Here are three takes:

Devilled Eggs, as seen on Food Network's The Pioneer Woman.

You can’t go wrong with The Pioneer Woman’s basic recipe, one that boasts a stellar 5-star rating. This is the classic.

Leave it to bacon to make already delicious deviled eggs even better. With only a handful of ingredients, she brings the tried-and-true favorite to a new level.

Ina Garten’s fuses retro and fresh flavors by combining cream cheese, mayonnaise, fresh lemon and herbs with smoky salmon, and topping the whole thing with salmon roe. Because she’s the Barefoot Contessa, of course.


How to Cook Cabbage: Easy Cabbage Recipes

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Cabbage meals are the perfect healthy dinner option to rotate into your family's dinner plans. Whether you're watching what you eat or just looking for things to do with cabbage, the benefits of this veggie in your diet are endless! We've got plenty of recipes to show you how to cook cabbage in new and flavorful ways, so you'll never be stuck with plain cooked cabbage. These are some of our best cabbage recipes, so you know there's plenty here to love. Just choose one of these cabbage dishes that suits your fancy and head for the kitchen!

Plus, don't forget to try some of our coleslaw recipes. Coleslaw is the perfect side to bring along to a summer potluck and goes great with any meal--from sandwiches to pot roast and everything in between. Just wait, cabbage is that one ingredient you're going to want to keep stocked in your fridge!


Recipe Summary

  • 1 (5 1/2 pound) corned beef brisket
  • 2 large onions
  • 15 small white (Irish) potatoes
  • 10 carrots, cut into 1 inch pieces
  • 2 heads cabbage, cored and cut into wedges

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.

With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.


Pulses like dals, kidney beans, grams etc have to be boiled with water and spices to be edible.

It is a healthy practice to boil rice with excess of water and drain away it after the rice is boiled. In this way, most of the starch from the rice gets washed away.


Slow-simmered pot au feu two ways

Cook: 3 ½ hours (largely unattended)

Makes: 8 servings and 3 quarts broth

The first seasoning option offers a classic flavor while the second set of options, including rice wine, star anise and edamame yield subtle Asian flavors. I like to use small baby carrots (not the machine-tumbled false baby carrots for snacking — they have no flavor) when I can find them. Alternatively, buy skinny larger carrots and cut them crosswise in half.

For the simmer and the broth:

2 to 3 pounds beef shanks or bone-in beef chuck roast or lean brisket

4 fresh (uncooked) Polish sausages or bratwursts, 1 to 1 ¼ pounds, OR 12 ounces fully-cooked andouille or chicken chorizo sausages

4 to 6 skin-on, bone-in chicken thighs or drumsticks, 1 ¼ pounds total

2 to 4 thickly sliced strips smoky bacon, optional

6 cloves garlic, peeled

1 medium onion, peeled

1 large carrot, trimmed, roughly chopped

1 rib celery, roughly chopped

3 slices fresh ginger, about the size of a quarter

1 cup dry white vermouth or dry white wine OR unsweetened rice wine

4 bay leaves, 4 sprigs fresh thyme and 1 teaspoon dried tarragon

3 pieces star anise and 2-inch piece cinnamon stick

For the final platter:

8 to 12 long baby carrots (8 ounces), peeled, trimmed, OR 6 medium carrots, peeled, halved lengthwise

3 small turnips, peeled, cut into ½-inch thick wedges OR a 10-ounce chunk of daikon radish, peeled, halved, thickly sliced

½ of a 12-ounce bag frozen pearl onions or 8 ounces fresh pearl onions, peeled

1 cup frozen lima beans or shelled edamame

Chopped fresh parsley or cilantro

Mayonnaise or garlic aioli

Sliced and buttered sourdough or French bread

1. For the simmering and broth, put the beef, fresh sausages (not the fully cooked sausages), chicken, bacon, garlic, onion, carrot, celery, ginger and vermouth or wine into a large soup pot or Dutch oven. Add 3 quarts cold water. (It should cover everything by an inch.) Add seasonings of choice: bay leaves, thyme and tarragon OR the star anise and cinnamon.

2. Heat to a boil reduce heat to low. Simmer, partly covered, 30 minutes. Skim off any foam from the surface.

3. After 30 minutes, use tongs to transfer sausages and chicken to a covered container. Refrigerate covered. Continue cooking the beef and bacon in the liquid, stirring occasionally, until beef is fork-tender, 2 to 2 ½ more hours. (Recipe can be prepared to this point up to 2 days in advance refrigerate covered, then heat to continue.)

4. Add carrots, turnips, pearl onions, lima beans and 2 teaspoons salt to the simmering pot with the beef. Simmer until carrots and onions are fork-tender, about 20 minutes. Return reserved chicken and sausages (or the fully cooked sausages if you are using them) to the pot and heat through, about 10 minutes. Taste and adjust seasonings with salt.

5. To serve, use tongs to transfer beef, bacon, chicken and sausages to a cutting board or platter keep warm. Strain the broth into a clean pan reheat it and season with salt. Serve broth in warm bowls accompanied by buttered bread. Thinly slice the meats and sprinkle lightly with salt. Sprinkle everything with parsley. Serve meats and vegetables with the accompaniments.

Note: You can skim the fat off the surface of the broth if you wish before reheating.

Nutrition information per serving: 402 calories, 24 g fat, 8 g saturated fat, 118 mg cholesterol, 14 g carbohydrates, 6 g sugar, 31 g protein, 1,441 mg sodium, 2 g fiber


INGREDIENTS

Dipping Sauce:

  • ▢ 1/3 cup mayonnaise
  • ▢ 1 tablespoon balsamic vinegar
  • ▢ 2 cloves garlic, minced
  • ▢ 1 teaspoon driedthymeleaves or 1/4 teaspoon ground thyme

Optional Toppings:

  • olive oil
  • ground black pepper and sea salt
  • driedthymeleaves

INSTRUCTIONS

NUTRITION

SMOKED SHOULDER BOILED DINNER
Calories 200 (83% from fat)
Total Fat 19g 29%
Saturated Fat 2g 9%
Cholesterol 13mg 4%
Sodium 450mg 19%
Net Carb 4g
Total Carb 7.5g 3%
Dietary Fiber 3.5g 14%
Sugars 1g
Protein 2g

PHOTOS

NOTES & TIPS

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Been so long I had to look up for cook time. Just a quick tip save that water that has so much nutrients and water your plants once it’s cooled down. Waste not want not!

I used this recipe to make artichokes for the first time ever. I was intimidated, but this recipe made it easy. The artichokes were cooked perfectly and the sauce was amazing. My husband is still talking about it. Five stars!

A few things about which I’d like to ask/comment:

In preparation, I do all you’ve described but also peel the stem it always results in a tender stem which is delicious. It removes the woody outside. I trim as little as possible off the end so that we can enjoy an extension of the delicious heart. I’m interested in trying to trim the leaves individually instead of topping it and will try that next time. (They’re already prepared and ready to go in the pot!)

I always use the boil method and find it works every time, although sometimes I mistakenly overcook them so I’m glad to have your timing to try. I drop them into already boiling water but your recipe seems to indicate putting them in the cold water and letting them come up to boiled with the water. Can you expound on that. I don’t put a lid on but drape a dish towel over them and into the pot of boiling water around them all which seems to gather more steam and cook them faster. Full disclosure, I’ve never used the lid method though I’ll try that this time as well.

I use a lot of lemon juice in well salted boiling water. I use a whole lemon preparing the artichokes, rubbing the lemon on each cut to discourage browning. I quarter the lemon, squeeze as much of the juice into the pot and then drop the lemon pieces in the boiling water with the artichokes and let the whole lemon add yummy flavor.

I always serve them with a balsamic based vinaigrette which my whole family loves. I’m intrigued to try your dip but am inclined to add more balsamic which goes so well with artichokes and adds a lot of zing.

Sorry for the long post but I love artichokes so much and am always looking for improvements to one of my families favorite vegetables. We often serve them as the entire meal with a nice fresh crusty bread and seasoned olive oil for dipping. Thanks for any comments you can make on the above.

Hi Rachel! I like your idea of peeling the stem since its exterior is sometimes too woody to eat. As for boiling, I have tried both (a) adding artichokes to boiling water and (b) adding artichokes to cold water, and I don’t see much of a difference in the final result. The reason that the recipe states to add them to cold water is because I find it easier to judge how much water to add if the artichokes are already in the pot. However, the downside is that it may be harder to get the timing right. I love the idea of adding lemon juice to the water, which brightens up the artichoke flavor. I haven’t noticed any browning issues, so I don’t bother with rubbing lemon on each cut. And I agree on adding more balsamic — I find that the dip’s proportions are very forgiving, and it never hurts to add more balsamic flavor to it. Thanks for sharing your thoughts!

I peel the stems cut them in small pieces and add them to my interior stuffing of parm, bread or cracker crumbs, olive oil and garlic. Yum