CLASSIC IRISH BOILED DINNER
I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
Provided by KMOMMYZ
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
- To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 63.5 g, Cholesterol 129.7 mg, Fat 40.6 g, Fiber 14.4 g, Protein 38.4 g, SaturatedFat 14.2 g, Sodium 2714.6 mg, Sugar 13.8 g
IRISH (ARMENIAN) BOILED DINNER
This is a slight variation of the traditional boiled dinner. It is full of flavor without overpowering the subtle deliciousness of the corned beef, cabbage, or root vegetable. I feel that it enhances and brings out the natural richness of the ingredients as only a home cooked meal can. Enjoy it!
Provided by Zepure Kurumlian
Categories Vegetables
Time 8h
Number Of Ingredients 42
Steps:
- 1. 2 days ahead - take meat out of package and place in cold water to de-brine. Change water every 4-6 hours. Can be kept in fridge or on counter (trust me!)
- 2. Clean, wash and cut your carrots, parsnips, turnip, onions, and cabbage. (I leave the skins on the carrots and parsnips)
- 3. Arrange carrots, parsnips, turnip, and onions on the bottom and around the edges of your cooking instrument in as much of a single layer as possible.
- 4. Place the corned beef on top of them.
- 5. Arrange the chopped cabbage around (and in between - if you have more than one piece of meat) the corned beef. DO NOT CUT THE CORNED BEEF INTO SMALLER PIECES.
- 6. Sprinkle as much of or as little of the 23 seasoning salute over the combined ingredients. A nice coating is sufficient. Leave some seasoning for after liquid is added.
- 7. Pour Apple juice over the spices ensuring that they are dissolved and included in with the liquid.
- 8. Pour in the beer and whiskey now if you choose to use them, then add the water until the liquid level reaches to about 3/4 - 5/8 of the way up.
- 9. Sprinkle on some more seasoning just to lightly cover the surface of the meat and veggies.
- 10. If using a roasting pan - tightly cover with tin foil and place into oven for 6-8 hours at 220-235 degrees F, until beef is tender.
- 11. If using slow cooker - place lid tightly and cook on low for 6-8 hours, until beef is tender
- 12. If using a pressure cooker - place lid on tightly, and cook on medium flame until max pressure is reached, then reduce flame to low and cook for 2-3 hours.
- 13. You can use the remaining stock for an awesome soup base or freeze it in ice cube trays and use as much or as little as you need for a skillet dinner or to simmer something. Adds amazing flavor to any dish.
- 14. Add the butter, garlic, parsley, and salt and pepper - to taste. Gently combine so that all the potatoes are evenly coated
- 15. Transfer to a serving bowl and serve with corned beef and vegetables
A REAL IRISH BOILED DINNER
Both my family and my husbands mother's hailed from Ireland. We have made this traditional Irish dinner for many Sundays and St. Patrick Day dinners. Enjoy!
Provided by ginny F
Categories Beef
Time 4h15m
Number Of Ingredients 7
Steps:
- 1. In the biggest pot you have, add the smoke shoulder and corned beef.Fill with water to cover meat. On high heat bring the meat up to a boil. Then turn down to simmer for 2 hours. Add ruttabegga and cook for 45 minutes. Then add onions and carrots. Cook for twenty minutes. Then add cabbage. Cook cabbage for 15 minutes and add potatoes. Cook all until vegetables are soft and meat is tender. Add water when necessary to keep meat and vegetables covered. Serve with mustard or malt vinegar.
- 2. Place in multiple serving bowls: Slices of Pork shoulder, carrots, potatoes, cabbage wedges, corned beef, and onions. serve family style with crusty bread. Second day servings are even better when fried with bacon fat or butter!
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
IRISH BOILED DINNER
Make and share this Irish Boiled Dinner recipe from Food.com.
Provided by Tarlain
Categories Stew
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
- Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt and pepper.
- If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.
Nutrition Facts : Calories 1626.2, Fat 74.7, SaturatedFat 30.8, Cholesterol 203.3, Sodium 1160.4, Carbohydrate 86.1, Fiber 8.7, Sugar 13.3, Protein 56.8
IRISH BOILED DINNER (CORNED BEEF)
Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.
Provided by Ann Hester
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g
SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
Nutrition Facts :
IRISH BOILED DINNER
I'm not Irish, so I'm not sure about the authenticity of this dish, but it sounded tasty. Could also be cooked in a crockpot.
Provided by TGirl
Categories One Dish Meal
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse corned beef, place in large heavy pan.
- Add soup and seasonings.
- Cover and cook over low heat for 3 and 1/2 hours.
- Add carrots, potatoes, celery, top with cabbage.
- Cover and cook for 1 hour or until vegetables are tender.
- Remove meat, vegetables and bay leaf.
- In separate bowl, mix flour and water until smooth.
- Pour flour mixture into sauce and cook until thickened.
- Add meat and vegetables back to pot, heat through and serve.
Nutrition Facts : Calories 1534.5, Fat 88, SaturatedFat 29.1, Cholesterol 444.3, Sodium 5915.2, Carbohydrate 89.5, Fiber 15.7, Sugar 17.1, Protein 96
BOILED DINNER
I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.
Provided by internetnut
Categories One Dish Meal
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
- Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
- Add the carrots and potatoes.
- Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
- Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2
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