Boiled Dinner Recipes

Picture this: you're sitting inside in front of a roaring fire while outside there is a pile of snow. (I know it's not that time of year.) Out there it's cold and miserable, inside it's warm and toasty. There is a mouth watering aroma wafting from the kitchen making your stomach growl. What is that delectable aroma? It's boiled dinner. What is boiled dinner? It's a mixture of a whole lot of different vegetables and usually either corn beef or ham, but can be made with a combination of different meats. Use your imagination. Whatever you have on hand is sure to become a delicious boiled dinner. It is easy to make and you get to enjoy the anticipation of a hearty filling dinner. I have included two different boiler dinner recipes. The first is one a friends family makes and is more complicated, uses a few pans but is delicious. The second one is my husband's family recipe. This recipe uses one pan. You can fix it on the stove or in a crockpot. It's warming on a cold winter's day and can be eaten by those even on the strictest diet. Try it, you'll love it.

Ingredients:

5 lb cornbeef

10 medium beets, with stems

6 carrots

1 tbsp butter

1 tbsp brown sugar

4 large white onions, peeled

8 - 10 potatoes, peeled

1 lb fresh green beans, ends snipped off

1 tbsp spicy brown mustard

2 tbsp maple syrup

1 tbsp whole cloves

1/2 head cabbage, quartered

Instructions:

Place cornbeef in large pot and cover with water. Boil on low for 4 to 5 hours or until tender. As water boils away, replenish it.

Prepare vegetables. Boil beets in separate pan until tender, about 40 minutes and cut into wedges. Set aside.

Cut carrots into thirds and then in half lengthwise. Boil until tender yet firm. Melt 1 tbsp butter in skillet, add brown sugar and simmer, stirring to blend. Add carrots and stir until well coated. Set aside.

In separate saucepan boil onions, potatoes, and beans until cooked.

Remove meat from large pan and stud with whole cloves.

Cook cabbage for about 15 minutes in pan and water that you cooked your cornbeef in.

Combine all but cornbeef in pot. Drain and serve.

Ingredients:

4 - 5 lbs ham

10 potatoes, peeled

8 carrots

3 large onion, peeled

1 large rutabaga

3 - 4 turnips

1/2 head of cabbage

2 cloves garlic, minced

2 tbsp butter

salt and pepper

Directions:

Place ham in large soup pan or dutch oven. Cover with water and simmer for 5 hours or until meat comes apart with touch of a fork. When ready, remove from pan and pull apart into large chunks.

Two hours before serving add rutabaga and minced garlic and continue to simmer. Rutabaga should be cut in large chunks, about the size of a potato wedge.

One hour before serving add the rest of the ingredients. All vegetables need to be cut into potato wedge size chunks.

Serve up as a stew or soup in a bowl. Delicious with french bread and butter.