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New England Boiled Dinner

New England Boiled Dinner

Happy St. Patrick’s Day!  And if you live in Michigan, it sure feels like spring.  So Happy “Early” Spring to you Michiganders.  Commemorating this favorite holiday of ours, Joe and I thought it would be appropriate to make a traditional Irish meal, so here you are…and you are welcome.

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There are many facts and legends surrounding March 17, but lets just leave it to say that the Irish, and Irish~at~heart celebrate the patron saint of Ireland, Saint Patrick, in many fun ways, which usually involves cooking and partaking of spirits.

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I will share a little tidbit with you~the history of the shamrock.  It is said that Saint Patrick used the shamrock to explain The Trinity to the Irish pagans, each leaf representing the Father, Son and Holy Spirit.

So, let’s get our Irish on and enjoy a good meal, good company and good conversation.  I will leave you with some fun Irish phrases:

grá mo chroí = love of my heart 
cairde = friends 
Erin go Bragh = Ireland forever
Céad Mile Fáilte = a hundred thousand welcomes 
Sláinte = cheers/good health

Sláinte!

“May the road rise to meet you, may the wind be always at your back. May the sun shine warm upon your face, the rains fall soft upon your fields and, until we meet again, may God hold you in the palm of His hand.” ~Irish blessing

 

 

New England Boiled Dinner
Print Recipe
Servings Prep Time
30 Servings 1 Hour
Cook Time
1 Hour
Servings Prep Time
30 Servings 1 Hour
Cook Time
1 Hour
New England Boiled Dinner
Print Recipe
Servings Prep Time
30 Servings 1 Hour
Cook Time
1 Hour
Servings Prep Time
30 Servings 1 Hour
Cook Time
1 Hour
Ingredients
  • 10 quarts Water
  • 5 pound Ham with bone
  • 5 stalks Celery
  • 1 large onion
  • 5 Parsnips
  • 1 pound bag of carrots
  • 8 medium Potatoes
  • 2 small heads cabbage
  • 4 Bay Leaves
Servings: Servings
Instructions
  1. Cut ham from bone into small cubes until all removed from bone and set aside.
  2. To 20 quart stock pan, add 10 Quarts of water and ham bone. Bring to boil and simmer one hour, then remove bone and discard.
  3. Meanwhile, chop celery and onion, peel parsnips carrots and potatoes. Cut into medium sized chunks and set aside.
  4. Remove core from cabbage, and rough chop.
  5. Add all ingredients to stock and enough water to come within 2" of top of 20 quart stock pan.
  6. Bring to a boil, then simmer about an hour or until potatoes are softened.
  7. Serve with bread of your choice.
Recipe Notes

This recipe will feed an army.  We always take leftovers and put into gallon freezer bags, store in freezer.

Also, this recipe can be cut in half.

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Tina Sarber

Written by Tina


Website: http://thethankfultable.com

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