Boiled Dinner Recipe
Ingredients
- 3 pounds corned beef brisket
- 1 head cabbage, cut into wedges
- 6 medium potatoes, peeled and quartered
- 6 carrots, cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- Water to cover
Instructions
- Place corned beef in a large pot and cover with water
- Add bay leaves, peppercorns, and salt
- Bring to a boil, then reduce heat and simmer for 1 1/2 hours
- Add potatoes, carrots, and onion
- Continue simmering for 20 minutes
- Add cabbage wedges and garlic
- Simmer for 15-20 minutes until vegetables are tender
- Remove meat and let rest for 10 minutes
- Slice meat against the grain
- Serve with vegetables and cooking liquid
Special Notes
This traditional boiled dinner is a hearty one-pot meal that's perfect for cold weather. The corned beef provides rich flavor to the cooking liquid, which seasons all the vegetables. The key is timing the addition of vegetables so they all finish cooking at the same time. This dish is often served with mustard or horseradish sauce. Leftovers can be refrigerated for up to 3 days and reheated gently.