Ah, boiled dinners—there’s something so nostalgically cozy about them, right? They remind me of the kitchen in my grandma’s house, where the air was always thick with the comforting aroma of simmering meats and veggies.
Imagine a chilly Sunday evening, and there’s a pot bubbling away on the stove with hearty goodness. It’s like a warm hug from the inside out.
Whether you’ve had a long day or just crave something soothing, these easy boiled dinner recipes promise to be your culinary safe haven. It’s like coming home after a long day to find your slippers warm and the fire crackling—pure, simple comfort.
Plus, let’s be honest—who doesn’t love a meal that basically cooks itself while you catch up on your favorite shows or (let’s admit it) scroll endlessly through TikTok? So grab a spoon, and let’s jump into this pot of coziness!
Steps
- Gather all ingredients needed for the dish, including corned beef brisket, onions, carrots, cabbage, and potatoes.
- Rinse the brisket with cold water and place it in a large pot, ensuring it is covered with water by at least 6 inches.
- Peel and add the onions to the pot, then bring the water to a rolling boil for 30 minutes. Afterward, reduce the heat to medium-low and let it gently boil for 3 ½ hours with the lid on.
- Remove the onions from the pot, cut into wedges, and return them to the pot. Add the carrots, lay cabbage wedges over the brisket, and place potatoes on top of the cabbage.
- Continue cooking for another 30 minutes, ensuring the potatoes become tender. Keep the lid on to allow the potatoes to steam if they aren’t fully submerged.
- Once the vegetables are cooked, remove them and place them in a serving bowl. Keep the corned beef in the pot until you’re ready to slice and serve to prevent it from drying out.
Ingredients
- 1 corned beef brisket (approximately 5 ½ pounds)
- 2 large onions
- 10 carrots, chopped into 1-inch sections
- 2 heads of cabbage, cored and sliced into wedges
- 15 small white potatoes
Nutritional Values
Calories: 5508 | Total Fat: 216g | Saturated Fat: 72g | Cholesterol: 1074mg | Sodium: 13488mg | Total Carbohydrate: 642g | Dietary Fiber: 144g | Total Sugars: 150g | Protein: 282g | Vitamin C: 1434mg | Calcium: 1566mg | Iron: 48mg | Potassium: 18720mg
FAQ
- Can I use a different type of meat for this recipe?
- While this recipe is specifically designed for corned beef brisket, you can experiment with other meats. However, the flavor and texture will differ from the traditional dish.
- How can I make sure the potatoes cook properly without overcooking the cabbage?
- If the cabbage cooks faster than the potatoes, consider placing the potatoes at the bottom of the pot and the cabbage on top. You can also increase the heat slightly towards the end to ensure the potatoes become tender.
- What can I do with leftovers from this dish?
- Leftover corned beef and vegetables can be used to create a hearty corned beef soup by reducing the broth and adding the diced leftovers.
- Can I add additional spices or flavors to the recipe?
- Yes, feel free to enhance the flavor by adding a splash of beer to the water, using the spice packet that comes with the meat, or sprinkling some garlic salt.
- Is it possible to make this recipe in a slow cooker?
- Yes, you can adapt this recipe for a slow cooker. Cook the meat on low for about 6 hours, then add the vegetables during the last 40 minutes to ensure they remain crisp and flavorful.
Tips
- Consider adding a splash of beer to the cooking water to enhance the flavor. Additionally, sprinkle a bit of sea salt before serving for an extra touch of taste.
- If the carrots and potatoes are still firm after simmering, increase the heat to medium to ensure they cook through properly. This can help achieve the desired tenderness.
- To make use of leftovers, reduce the broth and dice up the remaining beef and vegetables for a delicious corned beef soup.
- If you’re working with a smaller pot, try slow cooking the dish for about 6 hours, adding the vegetables in the last 40 minutes. This method can yield tender results without needing adjustments to the recipe.
Equipment
- Large pot (sufficient to cover a 5 ½ pound corned beef brisket with water)
- Sharp chef’s knife (for cutting vegetables and brisket)
- Cutting board (for preparing vegetables)
- Vegetable peeler (for peeling onions and carrots)
