BIFF’S TWO DAY BOILED DINNER

A KITCHEN MEMORY: PHOTO CREDIT DODGE MILL MUSEUM

I started yesterday morning slow simmering all day in a reliable crockpot, a 3 to 4 pound boneless smoked shoulder in ample water with added aromatics – chunked stalk of celery, chunked half onion, several whole bay leaves and five whole peppercorns. Easy.

Simmer till evening – fall apart done, remove shoulder parts from broth to cool in a blotted platter on counter top. Reserve broth separately in own bowl including, cooked celery and onion parts and begin cooling process before placing in refrigerator overnight.

Remove fat from cooled meat and also refrigerate overnight. Fat removal is always the messy part – work smart with stand-by rendering tools of choice, hand soap and paper towels.

Wash crock pot for next day.

Day two, skim surface fat from gelatinous cool broth and pour broth back into crockpot on low heat – add desired amount of chunked veggies to broth, green cabbage, carrots, potatoes and onions. Slow simmer till evening meal.

Prior to serving, cold reserve meat is neatly sliced and arranged with a bit of broth in loosely covered pyrex pie plate and brought to serving temp in micro. Garnish with fresh parsley.

Homemade pink unsugared overripe apple sauce makes for a great side dish. Puree cored and cooked unpeeled apples with electric wand. Add cinnamon to taste.

Serve family style both warm ham and veggies (perforated spoon) with a supply of deep yellow mustard as a preferred companion compliment. Vinegar as well.

 

Presently, we are three adults here at home. Any leftovers, a plus.

This is good cool weather fare after a day of watershed exploration.

Don Doucette

“Ten Mile River Rambles”

Friends of the Ten Mile and Bucklin Brook Watershed

Citizens of the Narragansett Basin