Best Bonnies 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.

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.

BONNIE'S POT ROAST WITH DILL

Steps:

• 1. Combine the flour with the salt and pepper and coat the beef. In a medium skillet, brown the coated beef until it has a nice sear on all sides. Remove to platter, set aside to cool. Once cool, rub the Dijon mustard evenly on all sides of the beef.
• 2. Place the vegetables in the slowcooker on the bottom and the mustard-coated meat on top. Pour in stock and vinegar around sides not over meat. Cook on Low 10 to 12 hours.
• 3. Remove beef to a cutting board.
• 4. Cut the meat into thin slices.
• 5. Remove vegetables to a serving bowl.
• 6. Make the gravy. Strain the cooking juices from the slow cooker into a 2 3/4 quart saucepan. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool for a minute, add the sour cream. Taste to see if it needs salt.
• 7. Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
• 8. Here is what it looks like on the plate. Enjoy!

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.

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

NEW ENGLAND BOILED DINNER

Steps:

• Rinse the corned beef with cold water.
• Place the corned beef in a very large pot.
• Cover with cold water and bring to a boil.
• Skim off any surface scum once it reaches a boil.
• Add bay leaves, cover and simmer for two hours.
• Add the potatoes and onions and cook for 20 minutes.
• Add the carrots, turnips and parsnips and cook for 30 more minutes.
• Meanwhile, put beets in a large pot of cold water and bring to a boil.
• Add a large pinch of salt once boiling.
• Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
• When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
• When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
• Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
• Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
• Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
• Enjoy!

BONNIE'S HAMBONE DINNER

Steps:

• 1. PREPARE HAMBONE: Use a leftover spiral hambone with meat. Trim any excess fat and discard it. Place the hambone in a extra large pot and cover with about a gallon of water.
• 2. ADDING THE INGREDIENTS:
• 3. Add the onions, garlic, chicken granules, McCormick seasoning, salt and pepper. Bring to a boil and slow simmer for about an hour.
• 4. Add the carrots, simmer for 1/2 hour, then add the potatoes. When the potatoes are just tender, add the green beans and simmer until tender. Avoid adding more seasoning until end of cooking time because flavors blend as it simmers.
• 5. TO SERVE: Using a slotted spoon, ladle potatoes, carrots, onions and green beans and the ham on a dinner plate or in a large bowl. Enjoy! Reserve the broth to be used for Hambone Bean Soup.