Boiled Dinner (My version of Corned Beef and Cabbage for St. Patty's Day)
1 Beef Brisket-(I use the type that already has a seasoning packet included)
1 Small head of cabbage, cleaned and cut into wedges
6-8 carrots, cleaned and chopped in larger slices
6-8-small to medium size potatoes, cut into cubes
1-small onion, sliced
3-4 stalks celery, chopped
In a large stock pot, add beef brisket, **seasonings and onion with enough water to completely cover the brisket, bring to a boil, skim off the surface, then simmer on medium to medium low heat for approximately 3-4 hours, (until tendor or as package directs).
Add carrots and potatoes and simmer an additional 45 minutes or until tender. Add celery and cabbage, boil/simmer for another 45 minutes or until tender and serve.
Goes great with a sour dough bread!
This makes a very hearty and warming dish for any chilly season.
**Note**If making your own seasoning use the following:
2-3 Bay Leaves
1 Clove Garlic
2-3 Whole Cloves
Split Pea and Ham
16 ounce package of split peas, rinsed and drained
Ham bone and diced ham, approximately 2 cups
Ham bone if you have one
3-small to medium size potatoes, cut into small pieces (diced)
1-small onion, sliced
Salt, pepper to taste
In a 4 quart pot, or your slow cooker, add the above ingredients along with 8 cups of water.
Stove top, cook over medium high heat, until comes to a slow boil, turn to low heat and simmer, stirring occasionally, for approximately 1 1/2 - 2 hours, or until the ham easily falls off the bone.
Slowcooker, slow cook on high for up to five hours, or on medium heat for about
eight hours. Stir well before serving.
**NOTE** Be sure to remove the bones and the bay leaf before serving. If you feel soup is too thick, you can add about 1/3 cup of water until you like the consistency.
*turkey can be substituted
4 - 6 chicken pieces, legs, wings, and/or thighs, bone-in
3 Carrots, sliced
3 Celery stalks, sliced
3-4 tablespoons, or cubes of chicken bouillon
1 cup egg noodles
1/4 cup rice, instant or non, doesn't matter.
Stove top In 4 quart pot, add 8 cups of water and your chicken pieces, bring to boil, simmer until chicken falls off bones, approximately 1 - 1 1/2 hours.
Add the celery, carrots and bouillon and simmer about 30-45 minutes, carrots will be tender.
Add noodles or other optional ingredients cook additional 15-20 minutes and serve.
Slowcooker add above ingredients along with 8 cups of water.
Cook on medium heat 6 to 8 hours. Stir well before serving.
**NOTE** Be sure to remove all bones before serving. I usually use a slated
spoon and remove the bones as the meat falls off during the beginning cooking process.
I also add more water while cooking 1 cup at a time, as it boils off.
If using the slowcooker method, don't add noodles, cook separately and mix into soup when serving.
1 1/2-2 lbs. of beef stew meat, already cut into cubes
3 Carrots, chopped
4 small potatoes, diced
3 stalks celery, chopped
4 beef bouillon cubes or 3-4 tablespoons of bouillon
1 tablespoon vegetable oil
1/4 cup barely, quick cook kind
1/3 cup rice
1/2 cup small pasta such as A,B,C's or small rings.
Brown meat lightly in skillet over medium heat in the oil. In a 4 quart pot or your slowcooker, add the meat and rest of ingredients (excluding optional ingredients), along with 8 cups of water. Cook over medium low heat, stirring occasionally, for about 2 - 3 hours if doing it by stove top. Add optional ingredients last 15 - 20 minutes of cooking time.
Slowcooker Cook on high heat about 5-6 hours, or until meat and potatoes are tender.
1 cup slab bacon, cubed.
1/3 cup onion, diced
3-4 small potatoes, cubed
1-2 Allspice, whole
In a small skillet brown the bacon, add the onions to tenderize, do not brown.
a 4 quart pot or your slowcooker add 8 cups of water and the above ingredients, including the bacon and onions.
Cook approximately 1 1/2 hours over medium low heat on stove top or 5 hours medium heat in slowcooker.