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Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. —Joy Strasser, Mukwonago, Wisconsin
Quicker: Quicker Boiled Dinner
Nutritional Facts 8 ounce-weight calculated without optional ingredients equals 558 calories, 34 g fat (11 g saturated fat), 122 mg cholesterol, 2,797 mg sodium, 25 g carbohydrate, 5 g fiber, 37 g protein.
Originally published as Traditional Boiled Dinner in Quick Cooking March/April 1998, p51
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Reviewed on May. 30, 2012 by PThumper
I'm not a cabbage person unless it's in the form of slaw. I made this recipe for my wife and she loved it. I will definitelymake it again. Thanks for sharing.
I'm not a cabbage person unless it's in the form of slaw. I made this recipe for my wife and she loved it. I will definitely
make it again. Thanks for sharing.
Reviewed on Mar. 17, 2011 by broetchen
Agree with trying the recipe first before tweeking it. The only difference I made was to put the corned beef in aluminum foil baking pan after simmering; surrounded it with the vegetables and finished it off in the oven at 350F for 30 minutes.If you have the colcannon, why do you need the potatoes in the recipe? Putting the juices from the stock on your buttered potatoes, is much better. Save the colcannon for the next day, if ? you have leftovers.
Agree with trying the recipe first before tweeking it. The only difference I made was to put the corned beef in aluminum foil baking pan after simmering; surrounded it with the vegetables and finished it off in the oven at 350F for 30 minutes.
If you have the colcannon, why do you need the potatoes in the recipe? Putting the juices from the stock on your buttered potatoes, is much better. Save the colcannon for the next day, if ? you have leftovers.
Reviewed on Mar. 17, 2011 by gramio
This is a great boiled dinner. My husband loves it I thought he would pop from eating i. I didn't change a thing. My Mom used to make a meal like this but she never wrote down her recipe. Thank you so much for this one
Reviewed on Mar. 17, 2011 by Juansmom
JRay Florida, That sounds nice that you have thought so much about your wifes dinner! My advice is to follow the recipe exactly as written the first time you cook it. See how you like the dish and then tweak it for subsequent meals. Serve the meal with the apple cider vinegar on the side to add as you wish (to taste). By all means find a recipe for Colcannon and serve it, if you are worried about too many potatoes in one meal, reduce the amount that you put in the pot to boil. These are all dishes that reheat well, don't worry about the leftovers. Word to the wise, corned beef shrinks when you cook it, buy twice the amount you think you will need, especially if you like corned beef hash!! Yum! Enjoy cooking her special meal!
Reviewed on Mar. 16, 2011 by JRayFloridacook
My wife was born on St. Patricks day, and is Irish. I have been looking for this type of dinner to cook for her, for a long time. After reading the reviews, I am confused now. Should I bake the corned beef, then roast the vegetables? I thought this was a "Boiled Dinner". Even though the recipe has potatoes, carrots, and onions, should I serve it with "Colcannon", a side dish with more potatoes, and onions? Maybe I should skip the corned beef, and just use ham. Am I supposed to boil the meat first, then bake it in an oven? Last, but not least, do I use the spice packet, peppercorns, and bay leaf, or just throw that away, and use apple cider vinegar. I was thinking I would bake her a cake, but maybe I'll do "A Great Trifle".Could somebody just rate this recipe, as it is, and let me know if it is worthy as a St. Patricks Day Birthday dinner. Thank You.
My wife was born on St. Patricks day, and is Irish. I have been looking for this type of dinner to cook for her, for a long time. After reading the reviews, I am confused now. Should I bake the corned beef, then roast the vegetables? I thought this was a "Boiled Dinner". Even though the recipe has potatoes, carrots, and onions, should I serve it with "Colcannon", a side dish with more potatoes, and onions? Maybe I should skip the corned beef, and just use ham. Am I supposed to boil the meat first, then bake it in an oven? Last, but not least, do I use the spice packet, peppercorns, and bay leaf, or just throw that away, and use apple cider vinegar. I was thinking I would bake her a cake, but maybe I'll do "A Great Trifle".
Could somebody just rate this recipe, as it is, and let me know if it is worthy as a St. Patricks Day Birthday dinner. Thank You.
Reviewed on Mar. 16, 2011 by dmv60
A great way to celebrate St. Pat's Day!
Reviewed on Mar. 15, 2011 by kaykeays
I used to boil my St. Paddy's dinner but found it is much easier to bake the corned beef about 2 hours & then add to same pan the cabbage, potatoes & carrotts. Make sure u use heavy duty foil to seal in all of the flavor. use about 1 1/2 inches of water. serve with Irish Soda Bread, spicy mustard & horseradish. My husband likes to put vinegar over his cabbage. dessert a great trifle. Erin Go Bragh (Ireland Forever)
Reviewed on Mar. 15, 2011 by weezy44
this recipe is missing one key ingredient. apple cider vinegar, it flavors the meat & veggies. give it a try.
Reviewed on Mar. 15, 2011 by MoMc1963
Hey neighbor, I live in Muktown too. My Irish family has been enjoying this meal long before I was born. The only thing that makes it better is enjoying it with some Irish Soda Bread, and maybe some Colcannon (mashed potatoes with kale, onions and lots of butter). Erin Go Brah.
Reviewed on Mar. 15, 2011 by LYNETTEEH
We use ham instead of corned beef. Wonderful!!!!
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