Difference between revisions of "New England Boiled Dinner I"
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# At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this. | # At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this. | ||
# Peel and slice beets and boil them in a separate pot during the same time frame. | # Peel and slice beets and boil them in a separate pot during the same time frame. | ||
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# Thirty minutes before serving time add the remaining vegetables. | # Thirty minutes before serving time add the remaining vegetables. | ||
# After serving prepare soup and hash from left-overs as described in the [[New England boiled dinner|original recipe]]. | # After serving prepare soup and hash from left-overs as described in the [[New England boiled dinner|original recipe]]. | ||
| − | [[Category:New England Meat | + | [[Category:Cuisine of New England]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Corned beef Recipes]] | [[Category:Corned beef Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 19:37, 26 June 2012
Description
A version of the classic New England Boiled Dinner, producing several meals as well as soup stock. The instructions below are a summary, please refer to the full recipe in this page.
Ingredients
Procedures
- At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this.
- Peel and slice beets and boil them in a separate pot during the same time frame.
- Prepare other vegetables: peel and slice the turnips, carrots, parsnips, and potatoes.
- After the pork has cooked for two hours remove it alone from the pot; continue cooking the corned beef. Add the cabbage to the pot at this point.
- An hour before serving time add the turnip.
- Thirty minutes before serving time add the remaining vegetables.
- After serving prepare soup and hash from left-overs as described in the original recipe.
