F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Fall River Boiled Dinner

  • SERVINGS: 8
  • MAKE-AHEAD

Emeril Lagasse's father made this dinner almost every Sunday using linguiça, a long, dry Portuguese sausage made with coarsely chopped pork, garlic and paprika. Any type of sausage can be substituted for the linguiça.

Plus: More Soup Recipes and Tips

  1. 4 whole chicken legs (about 2 1/2 pounds)
  2. 1 pound boneless beef chuck roast
  3. 1 pound boneless pork shoulder
  4. 1/2 pound linguiça or kielbasa
  5. 1/2 pound chorizo (about 4 links)
  6. 1/4 pound meaty slab bacon in 1 piece
  7. 6 garlic cloves
  8. 4 bay leaves
  9. 2 quarts water
  10. Salt and freshly ground pepper
  11. 4 medium turnips, peeled and quartered
  12. 3 medium carrots, cut into 1-inch pieces
  13. 1 pound medium new potatoes, quartered
  14. 1 small green cabbage (about 1 3/4 pounds), cut into 8 wedges
  15. 1/4 cup finely chopped flat-leaf parsley
  16. White rice, for serving
  1. In a large soup pot, combine the chicken, beef, pork, linguiça, chorizo, bacon, garlic and bay leaves; cover with the water. Season with salt and pepper and bring to a boil. Cover partially and cook over low heat until all of the meats are tender, about 1 hour and 15 minutes for the chicken, sausages and bacon and 1 hour and 45 minutes for the beef and pork. As the various meats are done, transfer them to a large platter and cover loosely with foil.
  2. When all the meats have cooked, bring the liquid to a boil and add the turnips, carrots, potatoes and cabbage. Cover and cook over moderately low heat until the vegetables are tender, about 30 minutes. Stir in the parsley and season with salt and pepper.
  3. Meanwhile, slice the beef and pork across the grain 1/2 inch thick and the sausages 1 inch thick. Cut the chicken legs into thighs and drumsticks. Arrange the meats on a large, deep platter and cover loosely with foil. Pat the bacon dry and finely dice it. In a small skillet, fry the bacon over moderately high heat until crisp, about 5 minutes. Drain the bacon on paper towels.
  4. Using a slotted spoon, transfer the vegetables to the platter; discard the bay leaves. Ladle some of the hot broth over the meat and vegetables and sprinkle with the bacon. Serve hot with rice.
Make Ahead The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat the meats in the broth before proceeding.

Suggested Pairing

The hearty flavors of the various meats in this dish suggest a medium-bodied red with bright fruit and a touch of tannin. Look for a Portuguese Cabernet.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.