New England Boiled Dinner
This is more of a traditional Irish meal than Corned Beef, likely because of beef being a more expensive dish. Pork is and always has been more prevalent.
- 5-7 lb Smoked Pork Shoulder
- 1 lb Carrot peeled cut in 1 inch chunks
- 1 each turnip yellow, peeled and cut into 1" chunks
- 1 each Head of Cabbage cut into 6 or 8 wedges depending on size
- 2 lbs. Red Bliss Potatoes cut in ½
- 1 Onion large, cut in ¼’s
In Large stock pot, place shoulder, cover with water
Bring to a boil and reduce to a simmer, simmer for 2 – 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
Cook until tender Remove vegetables, place on platter for service
Serve Sliced shoulder with vegetables and sauce or with whole grain mustard
Serving: 15oz | Calories: 364kcal | Carbohydrates: 25g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 192mg | Potassium: 1308mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9491IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg