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Traditional Boiled Dinner Recipe

Traditional Boiled Dinner Recipe

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 YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Traditional Boiled Dinner

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MY REVIEW
mbdumee@gmail.com
Reviewed Mar. 15, 2015

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

MY REVIEW
PThumper
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."

MY REVIEW
broetchen
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."

MY REVIEW
gramio
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"

MY REVIEW
Juansmom
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!"

MY REVIEW
JRayFloridacook
Reviewed Mar. 16, 2011

"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 REVIEW
dmv60
Reviewed Mar. 16, 2011

"A great way to celebrate St. Pat's Day!"

MY REVIEW
kaykeays
Reviewed Mar. 15, 2011

"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)"

MY REVIEW
weezy44
Reviewed Mar. 15, 2011

"this recipe is missing one key ingredient. apple cider vinegar, it flavors the meat & veggies. give it a try."

MY REVIEW
MoMc1963
Reviewed Mar. 15, 2011

"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."

MY REVIEW
LYNETTEEH
Reviewed Mar. 15, 2011

"We use ham instead of corned beef. Wonderful!!!!"

MY REVIEW
his2sparrows
Reviewed Mar. 15, 2011

"This is the traditional Irlish Boiled dinner, my great-grandmother's family have made since the 1860's. I use the spice packet & I do add the other spices..tastes delious!"

MY REVIEW
califdreamin@nemont.net
Reviewed Mar. 15, 2011

"I didn't make this particular recipe, but it's exactly like what I've been doing for years. With the spice packet. The only thing I do in addition is, when the meat is done, I take it out of the broth and put it into a 325 degree oven while I boil the veggies. It sets the meat and puts a nice glaze on it, also allowing for the veggies to have more room in the pot. I do this same thing with Keilbasa sausage for between St. Patty's Day meals using pickling spices in a mesh bag or tea ball.

It's perfect!"

MY REVIEW
maddie#3
Reviewed Mar. 15, 2011

"I agree this boiled dinner does not need any spices added to it just salt and pepper is enough. You spoil the flavour of the veggies and the meat"

MY REVIEW
yummy yummytreats
Reviewed Mar. 15, 2011

"Have been eating boiled dinners since I was a child.thats the best food any one can have.i rate this boiled diner recipe 100% and more.Barbara LACHNEY"

MY REVIEW
KathyCunningham
Reviewed Mar. 15, 2011

"My suggestion would be to lose the Spice Packet. The Spice packet ruins the dish in my opinion. The peppercorns and bayleaf are also unnecessary. The dish works much better unadulterated."

MY REVIEW
cklop
Reviewed Mar. 15, 2011

"Easy and delicious. Can't beat that!"

MY REVIEW
scrambledwithcheese
Reviewed Apr. 1, 2008

"This is the real deal people- just how my Irish grandmother used to make it. Delicious."

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