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Traditional Boiled Dinner

 Traditional Boiled Dinner
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
6 ServingsPrep: 10 min. Cook: 2-1/2 hours


  • 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


  • 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.
  • 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: 1 serving (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.