Traditional Boiled Dinner Recipe

Traditional Boiled Dinner Recipe photo by Taste of Home

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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

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Traditional Boiled Dinner Recipe

Prep: 10 min. Cook: 2 hours 25 min.

Yield: 6 Servings

10 145 155

Ingredients

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

Directions

Place the brisket and contents of spice packet in a large kettle or Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired. Yield: 6 servings.

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