Irish Boiled Dinner (Corned Beef)
Irish Boiled Dinner (Corned Beef)
Irish Boiled Dinner (Corned Beef) is a simple, rustic meal rooted in Irish-American tradition, especially popular around St. Patrick’s Day. This dish simmers tender corned beef brisket slowly with hearty vegetables like cabbage, carrots, potatoes, and onions, creating a flavorful, one-pot comfort food experience. The long cooking time tenderizes the meat and infuses the broth with rich, savory notes, while the vegetables soak up all the goodness. It’s warm, satisfying, and even better the next day.
Ingredients
Equipment
Method
- Gather all ingredients.
- Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
- Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
- Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.
Nutrition
Notes
A hearty, comforting dish of corned beef, cabbage, and root vegetables, classic Irish-American fare with timeless appeal.
