This classic boiled dinner is a hearty family favorite that brings comfort to the table. Made with mouthwatering, tender corned beef simmered slowly until it’s perfectly seasoned, it pairs beautifully with cabbage, potatoes, and carrots that absorb all the rich flavors from the broth.
It’s an old Irish recipe passed down from my great-grandmother, and it has stood the test of time as a tradition in our family. The simple ingredients come together to create a dish that feels both rustic and special, making it perfect for Sunday dinners, St. Patrick’s Day celebrations, or any time you want a cozy, filling meal.
We like to serve it with freshly baked soda bread and cornbread for a wholesome spread that satisfies everyone at the table. The leftovers are just as good, too—thinly sliced corned beef makes an excellent sandwich the next day.
Ingredients
- 1 (5 ½ pound) corned beef brisket
- 2 large onions
- 10 carrots, cut into 1-inch pieces
- 2 heads cabbage, cored and cut into wedges
- 15 small white potatoes
Instructions
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Gather all ingredients.
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Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
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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.
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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.
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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.
