Irish-American Boiled Dinner
Corned beef simmered with cabbage, potatoes, and carrots, a hearty dish rooted in Boston's large Irish immigrant community.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 30
- protein
- 34
- calories
- 480
Instructions
- 1
Put the corned beef and spice packet in a large pot. Add enough water to cover the meat completely.
- 2
Add the onion and bay leaves. Bring to a boil on the stovetop, then turn the heat down to a gentle simmer.
- 3
Cover the pot with a lid. Simmer for about 2.5 hours, or until the meat is fork-tender.
- 4
Add the potatoes and carrots to the pot. Simmer for 20 minutes.
- 5
Add the cabbage wedges. Simmer for another 15-20 minutes until all vegetables are tender.
- 6
Take the meat out of the pot. Let it rest 10 minutes, then cut slices across the grain.
- 7
Arrange the sliced beef and vegetables on a serving platter. Serve warm with mustard.
Chef's tips
Simmer the meat gently on low heat so it stays tender. Add the firmer root vegetables first, then the cabbage, so nothing gets mushy.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently in a covered pot with a little of the cooking liquid.
Common mistakes to avoid
- •Boiling too fast on high heat, which makes the meat tough.
- •Adding the cabbage too early, which makes it overcooked and mushy.
Serving suggestions
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