Best 3 Boiled Dinner Corned Beef Cabbage Recipes
Feast your eyes on a hearty and comforting classic, boiled dinner, also known as corned beef and cabbage. This traditional dish is a delectable symphony of flavors and textures, sure to warm your soul and satisfy your taste buds. A crown jewel of Irish-American cuisine, boiled dinner is a cornerstone of Saint Patrick's Day celebrations, but its charm extends well beyond any particular occasion. Its simplicity belies a richness that will leave you craving for more. So, gather your ingredients and prepare to embark on a culinary journey that celebrates the harmony of corned beef, cabbage, potatoes, carrots, and a symphony of spices. Let's dive into the delightful world of boiled dinner recipes and explore the magic they hold.
**Recipes included in the article:**
1. **Classic Boiled Dinner:** This recipe is a timeless rendition of the dish, featuring tender corned beef, succulent cabbage, and a medley of vegetables simmered in a flavorful broth.
2. **Slow Cooker Boiled Dinner:** Embrace the convenience of your slow cooker with this hassle-free recipe. Let your kitchen appliance work its magic while you go about your day, returning to a home filled with the enticing aroma of boiled dinner.
3. **Instant Pot Boiled Dinner:** Calling all Instant Pot enthusiasts! This recipe harnesses the power of your favorite kitchen gadget to deliver a quick and delectable boiled dinner. Experience the flavors of this hearty dish in a fraction of the time.
4. **Gluten-Free Boiled Dinner:** Savor the goodness of boiled dinner without compromising on dietary restrictions. This recipe offers a delightful gluten-free version, ensuring everyone can indulge in this comforting classic.
5. **Boiled Dinner Soup:** Transform your boiled dinner into a soul-warming soup, perfect for a chilly day. This comforting broth is brimming with tender meat, vegetables, and a symphony of flavors.
6. **Boiled Dinner with Parsley Potatoes:** Elevate your boiled dinner with a side of parsley potatoes. This classic pairing adds a touch of elegance and extra flavor to the hearty dish.
7. **Boiled Dinner with Horseradish Sauce:** Enhance the flavors of your boiled dinner with a dollop of homemade horseradish sauce. This tangy accompaniment adds a delightful kick to the dish.
8. **Boiled Dinner with Mustard Sauce:** Try something different with a creamy and tangy mustard sauce. This sauce adds a burst of flavor that complements the savory corned beef and vegetables.
9. **Boiled Dinner with Red Cabbage:** Give your boiled dinner a vibrant twist by using red cabbage instead of green. This colorful variation adds a pop of color and a slightly different flavor profile to the dish.
10. **Boiled Dinner with Guinness Beer:** Infuse your boiled dinner with the rich, malty flavors of Guinness beer. This unique twist adds an extra layer of complexity to the traditional recipe.
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)
Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.
Provided by ciao4293
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
BOILED CORNED BEEF AND CABBAGE DINNER
Happy St. Patrick's Day! The best corned beef dinner ever! Big hit with my 16 year old and 6 year old boys!
Provided by Monica Keleher
Categories Beef
Time 4h
Number Of Ingredients 7
Steps:
- 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
- 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
- 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!
BOILED DINNER (CORNED BEEF & CABBAGE)
This is what we had today! St. Patrick's Day 2011 as we do each year, this is my great-grandmother Kennedy's recipe (she didn't use a crock-pot she cooked it slow in a huge kettle (she had 11 children). We have enjoyed this for generations! My grandchildren have been excitedly waiting for this day and this meal. They all...
Provided by Colleen Sowa
Categories Beef
Time 5h55m
Number Of Ingredients 12
Steps:
- 1. Put the meat in a large crock pot on high heat for 4 hours. Add two cups of water. Put the lid on. About 15 minutes before your time is up, check the meat, put it in a large skillet and brown it a bit. Remove the liquid from the crock pot and pour it into the large kettle.
- 2. Place the meat back into the crock pot. Put the lid on it and reset the crock pot to high and 4 hours.
- 3. Prepare the carrots: peel, rinse and rustic cut (all different size pieces. Place in a huge kettle (I use my canning kettle). Cover with water and then add about three inches more. Bring to a boil.
- 4. Separate an entire stalk of celery, wash and trim, rustic cut (no two pieces are cut the same size). Put the celery in the kettle on top of the carrots.
- 5. Prepare the potatoes by washing them. Leave the jackets on and put them in the kettle on top of the celery.
- 6. Prepare the onions by peeling, and cutting in halves or quarters depending on size of onions.
- 7. Add all of the spices, sprinkling them around the top of the kettle, yet in the liquid. (If at any time you feel you need a bit more water, go ahead and add it).
- 8. Remove any loose or bad leaves from the two heads of cabbage. Cut the cabbage in half, cut 3-5 wedges from each half a head of cabbage. Place the pointed side of the wedges down into the top of the kettle. Keep cutting and adding more to the kettle even if you have to push them down deeper (the rounded side should be just above the water line).
- 9. By now the liquid in the kettle is boiling, turn down the heat and let simmer for about an hour with the lid on.
- 10. Check the briskets for tenderness. Slice them up if they are ready (they should be ready now) Turn the crock pot off, and place the meat back in it and put the lid back on (no liquid).
- 11. Check the Kettle of vegetables, if they are tender... it is done!
- 12. *** I also serve seeded rye bread that has been buttered and some horseradish. Enjoy!
Tips:
- Use a large pot that can easily accommodate the corned beef, cabbage, and other vegetables.
- Rinse the corned beef under cold water before cooking to remove any excess salt.
- Add the corned beef to the pot and cover it with water. Bring the water to a boil, then reduce the heat to low and simmer for 2 to 3 hours, or until the corned beef is tender.
- While the corned beef is cooking, prepare the vegetables. Cut the cabbage into wedges, peel and dice the potatoes, and chop the carrots.
- When the corned beef is tender, add the vegetables to the pot and cook for an additional 30 minutes, or until the vegetables are tender.
- Serve the corned beef and cabbage with your favorite sides, such as mashed potatoes, boiled potatoes, or rye bread.
Conclusion:
Boiled dinner is a classic Irish dish that is perfect for a St. Patrick's Day celebration or any other occasion. The corned beef is tender and flavorful, and the cabbage and other vegetables are cooked to perfection. This dish is sure to please everyone at your table.
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