Boiled Dinner
A simple one-pot dinner of salt meat simmered with cabbage and root cellar vegetables, an everyday relative of Jiggs dinner without the pease pudding.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 42 g
- protein
- 34 g
- calories
- 520
Instructions
- 1
Drain the soaked salt beef and place in a large pot with fresh cold water to cover.
- 2
Bring to a boil, skim off the foam, then reduce to a simmer for about 2 hours until tender.
- 3
Add turnip and carrots and cook for 20 minutes.
- 4
Add the potatoes and cook a further 15 minutes.
- 5
Lay the cabbage wedges on top for the last 10 minutes so they steam.
- 6
Lift out the meat and slice, then toss the vegetables with butter and pepper.
- 7
Serve the sliced meat with the vegetables and a little of the cooking liquid spooned over.
Chef's tips
Taste the cooking liquid before serving; if too salty, thin the dish with a little fresh boiling water rather than adding salt.
Ingredient substitutions
- salt beef → corned beef brisket, rinsed well
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat gently in a covered pan with a splash of water, or fry as hash.
Common mistakes to avoid
- •Skipping the overnight soak
- •Overcooking the cabbage until it turns to mush
Serving suggestions
Cooked Boiled Dinner?
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