Best Hearty New England Dinner Recipes

HEARTY NEW ENGLAND BOILED DINNER

Hearty New England Boiled Dinner image

This is traditional here in Maine. It is cooked in one pot and easy to prepare with all the root veggies mixed with the corned beef. I know people who do this with a picnic ham because they don't like corned beef. The secret (I think) to the corned beef saltiness is to discard the first water after it comes to a boil and recover it with fresh water.

Provided by Mimi in Maine

Categories One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs corned beef
4 quarts cold water
3 -4 large onions (peeled)
1 large turnip (peeled and cubed)
1 large head of cabbage (quartered)
5 large carrots (peeled and cut in half)
5 medium potatoes (peeled and cut in half)

Steps:

Rinse the corned beef in cold water.
Put in large pot and bring to a boil; drain and discard this water which will be very salty.
Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
Add the onions and turnip and cook for 30 minutes.
Add the rest of the veggies and cook for another 20 minutes or so till tender.
Remove all to a large platter with the meat in the center and veggies around the edge.

Nutrition Facts : Calories 1010.9, Fat 58.1, SaturatedFat 19.3, Cholesterol 296.6, Sodium 3557.1, Carbohydrate 59.3, Fiber 12, Sugar 15.9, Protein 63.1

HEARTY NEW ENGLAND DINNER

Hearty New England Dinner image

This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon white vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

Steps:

Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.