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-   -   St Pat's Day - Boiled Dinner? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/798060-st-pats-day-boiled-dinner.html)

fiddlejen 02-27-2013 08:28 PM

St Pat's Day - Boiled Dinner?
 
Does anybody know of a good LC version of a recipe for New England Boiled Dinner?

Dottie 02-28-2013 03:59 AM

I always do corned beef brisket, cabbage and turnips :)

Charski 02-28-2013 07:44 AM

Yep, that's what we do, and add some onions!

buttoni 02-28-2013 08:05 AM

New England Boild Beef
 
Here's my recipe:

New England Boiled Beef

http://i217.photobucket.com/albums/c...utt/0031-1.jpg

This is one of my husbandís favorite dinners. The very first time he ever had it was at Brennanís , in the French Quarter in New Orleans. He simply fell in love with it. Heís not very fond of cabbage, but absolutely loves it cook in a pot of beef stock like this. Using grass-fed beef for this for the very first time tonight, made this the very best boiled beef dinner I have ever made! I used a grass-fed beef chuck arm roast that was fairly small, about 2 lbs. total, with a small marrow bone in it. The meat literally fell apart taking it out of the pot, it was so fork-tender. No knife needed! The wonderful stock, after our meal, was placed in jars and frozen for soups and other uses. I donít like to cook my vegetables to death in this boiled dinner, so I like to simmer my meat for an hour or two, until completely done, before adding the veggies. The vegetables only simmer in the stock for about 20-30 minutes, just until tender, depending of course on how large I cut them up. This way the veggies donít disintegrate in the stock and lose their vibrant color. AS it is nearly impossible to calculate the per serving counts for this as that will vary on the size of the meat portion and veggies, but I have attempted to do so basing it on a 5 oz. portion of meat and the specified portions of veggies. Since the classic New England Boiled Beef vegetables are usually higher-carb veggies, this dish is fairly high in carbs. You can cut the carbs by about 12 net carbs by skipping the Ĺ small potato listed and shown above, subbing in either red radishes or turnips. This dish is better saved to AFTER INDUCTION, since it is so carb-y. But I would add that it is a very nutritious dinner indeed. Check out the stats on this one! It is definitely suitable for a Paleo-Primal lifestyle.

INGREDIENTS:

2 lb. small grass-fed beef arm roast (should serve 5 people after bone removed)
2 T. olive oil
3 large 8″ carrots
1 large onion
3 small red potatoes
20 oz. green cabbage, cut in 5 wedges
10-12 black peppercorns
Sea salt (optional)

DIRECTIONS: Heat olive oil over high heat in large stew pot. If you wish to speed up cooking, I recommend cutting roast in half. Brown meat well on all sides in the hot oil. When well-browned, cover with water enough to cover 1″ above the meat. When it comes to a boil, lower heat so that it is just simmering. Add peppercorns, cover and cook low about 1-2 hours or until done and pretty tender. While the meat is cooking, cut your veggies. Cut the carrots into large 1-2″ pieces. Cut the potatoes into halves. Cut the onion into 5 wedges. And finally, cut five 4 oz. wedges off your head of cabbage. When the meat is done, place the carrots, potato, onion around the meat. I like to lay the cabbage on top of everything, so it really steams and doesnít overcook. That way you can dip whole wedges of cabbage onto each plate for a nicer visual appeal. If there is not enough stock to half cover all veggies, add a little more water to the pot. Bring to a boil again, lower to a simmer, cover and cook about 20 minutes, just until potatoes and carrots are just done but not getting mushy. Serve at once. This is great served with your favorite low-carb rolls and butter.

NUTRITIONAL INFO: Makes 5 servings (5 oz. meat each). Each serving contains:

377 calories
13.1 g fat
30.0 g carbs, 6.1 g fiber, 23.9 g. NET CARBS
35.4 g protein
162 mg sodium
1273 mg potassium
44% RDA Vitamin A, 80% B6, 111 B12, 73% C, 12% E, 9% calcium, 37% iron, 24% magnesium, 24% manganese, 64% niacin, 58% phosphorous, 67% selenium, 31% riboflavin, 107% zinc

rosethorns 02-28-2013 08:28 AM

Corn beef hash is really good too. After boiled dinner.

Kateee 03-01-2013 07:26 AM

EASY CORNED BEEF & CABBAGE - Linda's Low Carb Menus & Recipes

fiddlejen 03-02-2013 11:29 AM

Quote:

Originally Posted by rosethorns (Post 16286112)
Corn beef hash is really good too. After boiled dinner.

Can hash be made with something other than potatoes? I thought they were required, and I don't think potatoes are low-carb at all.

I mean, I can see just dicing up the meat & cabbage & then frying it, but would that be hash, or anything like hash?? Wouldn't it just be, well, fried meat & cabbage?

Would using turnips make it be hash? (Although.. and somehow, I thought turnips were high in carbs too?)

DiggingDogFarm 03-02-2013 06:05 PM

I use corned beef or cottage ham, cabbage, rutabaga, cauliflower, celery and a bit of onion.



~Martin

Soobee 03-02-2013 06:13 PM

Fiddlejen, turnips are LC. You could make hash out of turnips, radishes, jicama, celery root, or any LC veggie you like. I use jicama or celery root.

Ginaaaaaa 03-03-2013 02:36 PM

Quote:

Originally Posted by fiddlejen (Post 16290953)
Can hash be made with something other than potatoes? I thought they were required, and I don't think potatoes are low-carb at all.

I mean, I can see just dicing up the meat & cabbage & then frying it, but would that be hash, or anything like hash?? Wouldn't it just be, well, fried meat & cabbage?

Would using turnips make it be hash? (Although.. and somehow, I thought turnips were high in carbs too?)

It would be hash without the carrots and potatoes lol

You could try using radish, I see some people posting that they fried them and used instead of fried potatoes. Turnips work well too and are not too high carb.


We always had ham boiled dinners growing up and it was just ham, potatoes, cabbage and carrots. Now I just have ham, carrots and cabbage. No recipe really, I just put everything in a pot with water, cover and cook until the veggies are to my liking, which is really tender. I like to sprinkle some vinegar on to my carrots and cabbage after its on my plate.


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