Traditional Boiled Dinner

Total Time

Prep: 10 min. Cook: 2-1/2 hours


6 servings

Updated: Jun. 30, 2023
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 in this delicious boiled dinner. —Joy Strasser, Mukwonago, Wisconsin


  • 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
  • Optional: Prepared horseradish or mustard


  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, if desired, horseradish or mustard.

Traditional Boiled Dinner Tips

Can you use a different kind of meat to make a traditional boiled dinner?

A beef roast and ham are both great substitutes. The beef roast has a rich flavor like corned beef and will cook for a similar timeframe.Ham will have a sweeter flavor and will heat up fast if you’re short on time. If you're feeling adventurous, try brining your own fresh brisket.

Can you make a traditional boiled dinner in the slow cooker?

Absolutely! Slow-cooker corned beef and cabbage is a great option if you want to set it and forget it. Place vegetables in the slow cooker, add brisket and enough water to cover meat. Cover and cook on low for 8-9 hours or until fork-tender and the internal temperature reaches 145°F. To avoid soggy cabbage, add it on top of the brisket during the last 2 hours of cooking.

How do you store traditional boiled dinner?

Refrigerate or freeze your boiled dinner in shallow airtight containers. Shallow containers allow for the food to cool off quickly, helping to prevent leftovers from spoiling. If you plan on making it ahead of time, you can refrigerate it for up to 3 days, or freeze for up to 6 months. You can even use leftover corned beef to make delicious Reuben sandwiches.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

8 ounces cooked beef with vegetables: 558 calories, 34g fat (11g saturated fat), 122mg cholesterol, 2797mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 37g protein.