Thank you to Karen Newton-Hicks for sharing this recipe!
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Prep Time: 20 min Cook Time: 45-55 min Yield:
If you ask people in Karen Newton-Hicks corner of the world (Maritimes area of Canada) what they're having for dinner, chance are someone is going to say Boiled Dinner.
Karen kindly took the time to share the how-to's for this classic comfort food so the rest of us can enjoy it too!
NOTE: I've included the recipe in Karen's own words. If you have questions please post them below and I'll get her to clarify for you.
Here is my Nova Scotia boiled dinner recipe. I included all the options for meat. Its a bit vague (sorry!) because its a dish you learn to cook here by watching your mother...and our mothers don't measure, they just chuck it in the pot.
1 corned beef brisket labeled Sweet (in Canada I use Maple Leaf Sweet Brisket) about 3-4 lbs
Or - 1 Ham Bone in. Ham shoulder 3-5lbs
Or Beef Brisket Salted. If you use salted, soak out some of the salt by boiling on the stove 20 min , draining then bring fresh water to a boil again and then drain. Or you can soak it overnight. CHANGE YOUR WATER 2 OR THREE TIMES.
Some briskets come with a spice package, some come spiced. If it comes with one, use it.
Pepper Bay leaves 2 or 3 One can of beer. Any beer. I use Stella because that's what my husband drinks, but truly any beer will do. American beer is a bit watery compared to European and Canadian beer, so if you can use a pale Foreign Ale. Bud or Bud Light isn't going to cut it. If you are a teetoller, add near beer from the grocery store. 2 or 3 cups beef broth. Or some beef broth and water. Or Water and Oxo Cubes. Or Veggie Broth.
Veg: Amounts Depend on your crowd. Assume 2 Potatoes each, 2 carrots each rest are whatever you have. Do not cut too small.
Good solid potatoes like Yukon Gold. Potatoes peeled and left whole. If you cut them they will turn to mush.
Carrots peeled and then cut in half (not spilt up the middle, just whacked in two)
Turnip, peeled and cut into big chunks. By Big I mean about 2 inches by 1 inch. left whole or cut in two
Onions 1 or two
Parsnips, peeled and whacked like the carrots about 2 lbs.
Cabbage, not too big, unless you like cabbage and gassy husbands. Cut into quarters. I like savoy cabbage but any cabbage will do.
Get a big roaster Put in the meat add the veggies pour the liquid over it all toss in the pepper and bay leaves Put the lid on it and put it in the oven at 350 for about 4 hours, or 5. Or 325 for 7. I normally put it on at 12 after church and then eat at 5 for dinner. After two hours check it every hour and move stuff around so the top side of the veggies doesn't get burnt. Add more liquid if you want. The point is to simmer it in the oven...or slowly boil it. When the meat and veg are tender its done. So if its at 325 and its done after 6 hours, then its done. All depends on your meat size. Count on at least 4 hours.
IF YOU MAKE THIS ON THE STOVE TOP BOIL YOUR MEAT FOR 1/2 HOUR PER POUND, ADD VEGGIES FOR LAST 30-40 MINUTES.
To serve remove meat and carve, on platter surround by veg. Once on your plate you can smother veg with butter and use horseradish or mustard with the meat. But make sure you use butter on the veg.