Who here has ever heard of a newfoundland boiled dinner?!
if so, please tell me what it is
(i know, but i'm interested what that means to other people)Www@FoodAQ@Com
(i know, but i'm interested what that means to other people)Www@FoodAQ@Com
Answers:
Ham may be the proper recipe but this is how I make it:
Ingredients
4 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1/2 small head cabbage, cut into fourths
1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water!. If your corned beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot!. Bring to a simmer and then cover, lower the heat until it is barely simmering!. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily)!.
2 Remove the meat and set aside, keeping the meat warm!. Add the vegetables to the pot!. Check the broth for taste!. If it is too salty, add a little more water to taste!. Raise the temperature and bring the soup to a high simmer!. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables!.
3 Slice the meat in thin slices!. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth!.
Serves 6!. Serve with horseradish or mustard!.
Www@FoodAQ@Com
Ingredients
4 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1/2 small head cabbage, cut into fourths
1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water!. If your corned beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot!. Bring to a simmer and then cover, lower the heat until it is barely simmering!. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily)!.
2 Remove the meat and set aside, keeping the meat warm!. Add the vegetables to the pot!. Check the broth for taste!. If it is too salty, add a little more water to taste!. Raise the temperature and bring the soup to a high simmer!. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables!.
3 Slice the meat in thin slices!. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth!.
Serves 6!. Serve with horseradish or mustard!.
Www@FoodAQ@Com
I hadn't heard of it, but it is a meal I make about once every 14 days
According to wikipedia You use ham, but it is often done with corned beef!.
Boil the meat, add a heap of veggies for the last 30 minutes or so!.
I normally add my potatoes, carrots, butternut etc, what ever I have on hand Www@FoodAQ@Com
According to wikipedia You use ham, but it is often done with corned beef!.
Boil the meat, add a heap of veggies for the last 30 minutes or so!.
I normally add my potatoes, carrots, butternut etc, what ever I have on hand Www@FoodAQ@Com
Look here it will tell you
http://en!.wikipedia!.org/wiki/New_England!.!.!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/New_England!.!.!.Www@FoodAQ@Com