Thanks Lola. It is! And keeps on giving. The broth makes a great ham and split pea soup. I have a video on my channel if you want to check it out. Thanks SO MUCH for stopping by. I really look up to you XO
I make it as a soup and it's delicious. All the nutrients that are boiled out of the vegetables are in the broth. I just take the cottage roll out at the end and cut it into smaller pieces then put back in.
Exactly the way I used to eat it decades ago. Now I soak the roll in water for 48 hrs to remove the salt and hot smoke it like a Montreal smoked meat. The fat content keeps it very moist. With all the flavour people think its beef. Midnight here in central Ontario. Six hours from now, I'll be smoking 2 of them I've been soaking since yesterday morning, changing the water every 10 hours. Probably use brown sugar and Montreal steak seasoning and I'll be burning hickory logs. I'm using a horizontal offset smoker AKA a "Stick burner". 96 C internal temp will have it come out like butter. Eat it like pastrami.
I have my first ever cottage roll in my fridge. I'm born and raised in Eastern Canada and have had literally hundreds of boiled dinners. But never a cottage roll. I'm super excited. Thanks for the video bud.
I loooove me a good cottage roll!! Although it never occurred to me to cook my veg in there too- thanks for the recipe/inspirition, bud! My mom used to boil it with a whole onion (skin on) a couple cloves of garlic, peppercorns, a few cloves and bay leaf. Not so much to flavour the ham but to ready the broth to become the best pea soup. I'll try with veg next time & looking really forward to it! Thanks again
Yes, it makes the veg taste amazing and adds to the broth also. Yes, I sometimes add hat your mum does too. And you are right. Makes a great broth for pea soup. Think I mention that in the video, lol. Thanks so much for your awesome comment! Please keep watching!
@@GoranMak Yes, you did! Sorry, I didn't mean to imply you hadn't- I just meant it's what we do too ;) lots of good energy, peace in your heart & love to you bud!
Best way to cook this: Boil in water only JUST the cottage roll on high heat. Use a cold spoon to scoop out the white fatty excess that slides to the side of the pot. After 1 hour, reduce the heat to medium, add your garlic, onions, carrots, and potatoes with a can (fully drained) of diced tomatoes (this makes the meat very tender), rosemary, sage, thyme. Cover and leave on medium heat for an addition 3 hours. 4 hrs cooking time total. This is the best version of this dish you will ever have, guaranteed! Enjoy
this looks good ! Haven't had in ages as am now on a sodium restricted diet, so trying to figure out how to really reduce the sodium .Thinking soak it for days and keep changing the water. i like the idea of the broth/stock for pea soup but could also use to give flavour to baked beans I think.
In most cases I agree. However, you don't want to boil the fat here, as the broth will be too greasy, and you will be skimming off fat and scum. I scored the fat cap and roasted it to make crackling.
Making mine tomorrow. My mom used to always make this for Sunday dinner. Thank you for sharing 🙏🇨🇦
I've never heard of cottage roll before but it looks so good. Any soup made from this broth will be so good! Such a hearty meal!!
Thanks Lola. It is! And keeps on giving. The broth makes a great ham and split pea soup. I have a video on my channel if you want to check it out. Thanks SO MUCH for stopping by. I really look up to you XO
I make it as a soup and it's delicious. All the nutrients that are boiled out of the vegetables are in the broth. I just take the cottage roll out at the end and cut it into smaller pieces then put back in.
Boiled dinner! We also use turnip and we cover our meal in broth...from one Canadian to another.. thanks for posting.
Exactly the way I used to eat it decades ago. Now I soak the roll in water for 48 hrs to remove the salt and hot smoke it like a Montreal smoked meat. The fat content keeps it very moist. With all the flavour people think its beef. Midnight here in central Ontario. Six hours from now, I'll be smoking 2 of them I've been soaking since yesterday morning, changing the water every 10 hours. Probably use brown sugar and Montreal steak seasoning and I'll be burning hickory logs. I'm using a horizontal offset smoker AKA a "Stick burner".
96 C internal temp will have it come out like butter. Eat it like pastrami.
picked up a cottage roll today. Can't wait for boiled dinner on a fall sunday
I have my first ever cottage roll in my fridge. I'm born and raised in Eastern Canada and have had literally hundreds of boiled dinners. But never a cottage roll. I'm super excited. Thanks for the video bud.
Hi, Excellent recipe, Looks really delicious, Thanks for sharing.
Thanks very much, and thanks for putting up with the audio I don't now what happened. Enjoy xo
I made this last night and having leftover cottage roll tonight. They are so delicious.
I loooove me a good cottage roll!! Although it never occurred to me to cook my veg in there too- thanks for the recipe/inspirition, bud! My mom used to boil it with a whole onion (skin on) a couple cloves of garlic, peppercorns, a few cloves and bay leaf. Not so much to flavour the ham but to ready the broth to become the best pea soup. I'll try with veg next time & looking really forward to it! Thanks again
Yes, it makes the veg taste amazing and adds to the broth also. Yes, I sometimes add hat your mum does too. And you are right. Makes a great broth for pea soup. Think I mention that in the video, lol. Thanks so much for your awesome comment! Please keep watching!
@@GoranMak Yes, you did! Sorry, I didn't mean to imply you hadn't- I just meant it's what we do too ;) lots of good energy, peace in your heart & love to you bud!
Oh no. I didn't take it that way at all hon. All good!! XO
Similar to Newfoundland Jigg's Dinner....love them both!
I fairly certain this is where mainland Canada got the idea.
@@mcscotty325 I think different countries call them different names.
I love cottage roll. I do the same as you but I also add a couple of whole cloves with the bay leaf. It adds a nice sweetness to the ham.
Like that idea ! Thanks for sharing!
@@GoranMak its very good and it makes the kitchen smell wonderful. I just throw a couple into the pot with the peppercorns and bay.
Have such a craving for this. Make mine with scalloped potatoes 😋
Mmmmmm that goes so well with this!!
@@GoranMak I really like the cabbage and carrots idea and using broth for split pea soup yummo!!!!
All yummy ingredients...got to be good !!
Thanks Steve. This is fantastic. One of my all time fav meals! Easy and cheap too!
The broth is delicious on the boiled dinner.
I do everything you do but I also add a couple of whole cloves and two chopped garlic. So good. This is the only ham I eat. It’s so good!
Sounds delish!
I'm making it tonight!
Best way to cook this:
Boil in water only JUST the cottage roll on high heat. Use a cold spoon to scoop out the white fatty excess that slides to the side of the pot. After 1 hour, reduce the heat to medium, add your garlic, onions, carrots, and potatoes with a can (fully drained) of diced tomatoes (this makes the meat very tender), rosemary, sage, thyme. Cover and leave on medium heat for an addition 3 hours. 4 hrs cooking time total. This is the best version of this dish you will ever have, guaranteed! Enjoy
I never heard of cottage roll before this sounds really good just subbed
Thanks SO MUCH, and a big warm welcome! I hope you give it a try and if you have any questions, please let me know! xo
Looks beautiful 👍
Thanks Emma! One of my favourite dishes! Thanks for watching!
this looks good ! Haven't had in ages as am now on a sodium restricted diet, so trying to figure out how to really reduce the sodium .Thinking soak it for days and keep changing the water. i like the idea of the broth/stock for pea soup but could also use to give flavour to baked beans I think.
Thanks . Yes, soaking will help reduce the salt. Oh the broth can enhance anything really!
I bought one today! Looking good
Do you keep the broth for another recipe?
Yes! Yellow split pea soup!
to remove fat is to remove flavor.
In most cases I agree. However, you don't want to boil the fat here, as the broth will be too greasy, and you will be skimming off fat and scum. I scored the fat cap and roasted it to make crackling.
I have one in the Crock Pot as we speak. One of my fave winter meals.
Me too! Enjoy.
where's the maple syrup!?
LOL! You can drizzle some on the meat. Might be good!
pickled pork sounds French Cdn to me.
from the trapper days.
It's not pickled. It's salted but not smoked.