Traditional Boiled Dinner Recipe
Traditional Boiled Dinner Recipe photo by Taste of Home

Traditional Boiled Dinner Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours
MAKES: 6 servings


  • 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

Nutritional Facts

8 ounce-weight: 558 calories, 34g fat (11g saturated fat), 122mg cholesterol, 2797mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 37g protein


  1. Place the brisket and contents of spice packet in a 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.
  2. 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.
Originally published as Traditional Boiled Dinner in Quick Cooking March/April 1998, p51

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Reviewed Mar. 15, 2015

"We have been eating this for St. Patrick's Day every year since I found the recipe. Simple and delicious!"

Reviewed May. 30, 2012

"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 Mar. 17, 2011

"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 Mar. 17, 2011

"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 Mar. 17, 2011

"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!"

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