Boiled Dinner
Warm, hearty, and steeped in classic comfort, Boiled Dinner is the ultimate one-pot meal perfect for family gatherings or cozy weeknight dinners. Featuring tender corned beef brisket (or smoky ham shoulder) simmered to perfection with vibrant root vegetables like carrots, parsnips, and potatoes, this dish is a medley of simple, wholesome flavors. A fragrant broth infused with garlic, onion, bay leaves, and black peppercorns enhances every bite, while wedges of buttery green cabbage add a satisfying finish. With just 20 minutes of prep, this slow-simmered masterpiece not only fills your home with enticing aromas but also makes cleanup a breeze. Serve it with a sprinkle of fresh parsley and a ladle of savory broth for a heartwarming dish that's as nourishing as it is delicious. Keywords: boiled dinner recipe, corned beef, ham shoulder, one-pot meal, comfort food, easy dinner idea.
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Recipe Information
Ingredients
- 3 lbs corned beef brisket (or smoked ham shoulder)
- 12 cups water
- 1 onion, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 4 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 1.5 lbs small potatoes, washed
- 1 head green cabbage, cut into wedges
- 1 tsp salt
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
1. In a large stockpot or Dutch oven, place the corned beef brisket (or ham) and cover with 12 cups of water.
2. Add the onion, garlic, bay leaves, and black peppercorns to the pot. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and let simmer for 2 hours (or until the meat is fork-tender). Skim off any foam that rises to the surface during cooking.
4. After 2 hours, add the carrots, parsnips, celery, and potatoes to the pot. Sprinkle with 1 tsp of salt, cover, and simmer for an additional 30 minutes.
5. Add the cabbage wedges to the pot and simmer for another 20-30 minutes, or until the cabbage and other vegetables are tender.
6. Carefully remove the meat from the pot and let it rest for 10 minutes before slicing it against the grain.
7. Serve the sliced meat alongside the cooked vegetables, with some of the flavorful broth spooned over the top. Garnish with fresh parsley if desired.
8. Enjoy your hearty boiled dinner!
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 16440 mg | 715% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 77.3 g | ||
| Protein | 277.3 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1232 mg | 95% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 10756 mg | 229% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
