Recipe: New England Boiled Dinner For Peg

Usually, the New England Boiled Dinner use a beef brisket, but there are recipes using a ham shoulder or pork shoulder for the bolied dinner. The Cocido Espa ol also uses a hamshoulder or a LACON. It is delicious. Hope the following recipes help.

NEW ENGLAND BOILED DINNER

2 1/2 to 3 lb. picnic ham
3 to 4 garlic cloves
4 to 5 bay leaves
Approx. 12 peppercorns
4 to 5 small onions (halved)
Potatoes
Cabbage
Carrots
Kiel basa (ring)

Place ham in large Dutch oven. Cover with hot tap water. Add spices, simmer 1 1/2 hours. Drain some water to add remaining ingredients. Simmer another 1 hour.

New England boiled dinner:
Originally made with salted beef, today this East Coast classic more commonly contains corned beef, ham or SALT PORK. Additional items such as chicken, cabbage, potatoes, parsnips, onions, carrots and seasonings are added at various times and slowly simmered together to create this hearty one-pot meal. New England boiled dinner is traditionally accompanied by horseradish and mustard.

Copyright Barron's Educational Services, Inc. 1995

Boiled Dinner(Cocido Espanol)(Spain)
Serves 8

1 lb dried chick peas
2 gal water
2 tbsp salt
1 lb soup meat
1 shinbone,cracked
1/2 lb salt pork,
1 soaked for 1 hour
1/2 lb ham hock, soaked for 1 hour
1 cabbage, quartered
3 celery stalks
2 parsley sprigs
1 leek
2 carrots, cut
1 into chunks
4 potatoes, pared and halved
4 hot spanish sausages
1 lb thin spaghetti

Cocido is a national dish of Spain and there are as many versions of it as there are cooks. The slow process used its preparation is considered to be the secret of its tastiness. Because the broth forms the base of many soups and sauces and because the cook may use what ever ingredients are in season locally, it is extremely economical.

Tie chick peas in a cheesecloth bag. Soak in 2 quarts water with 1 tablespoons salt for 24 hours.

Remove bag. Add 1 1/2 gallons water to soaking water. Bring to boil. Add soup meat, shinbone, salt pork, and ham hock. Simmer for 1 hour.

Add bag containing peas. Simmer for 45 minutes.

Prepare bouquet garni, by tying together celery. parsley, and leek. Add to soup with remaining vegetables, sausages, and 1 tablespoon salt. Simmer until vegetables are cooked. Discard bouquet garni and bones. Remove meat and vegetables. Cut meat into portions; reserve.

Cook spaghetti in soup stock until tender.

Place peas in center of serving platter. Surround with meats and vegetables. Serve spaghetti with the soup separately as a first course.