boiled corned beef and cabbage dinner

★★★★★ 2
a recipe by
Monica Keleher
Methuen, MA

Happy St. Patrick's Day! The best corned beef dinner ever. It's a big hit with my 16-year-old and 6-year-old boys.

Blue Ribbon Recipe

There are a few extra steps when making this boiled corned beef and cabbage dinner, but if you follow the recipe the results are fabulous. After slow simmering, the corned beef is cooked to perfection. Adding the veggies in stages prevents them from being overcooked and soggy. Onions add a ton of flavor to the broth. We loved adding the turnips along with potatoes. We served ours with a hot, buttery slice of soda bread and it was fabulous.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For boiled corned beef and cabbage dinner

  • 1 pkg
    corned beef with spice packet (3-4 lb)
  • 1
  • 1
  • 6
    carrots, divided
  • 3
  • 1
    celery stalk
  • 6
    red potatoes or whichever you prefer

How To Make boiled corned beef and cabbage dinner

  • Corned beef in a Dutch oven with water and seasoning.
    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.
  • Celery, onions, and carrots added to the Dutch oven.
    Add celery stalk, 2 carrots, and onion. Cook for another hour. Again, do not let it boil.
  • Veggies removed from the pot.
    After an hour, take the veggies out. Save the onion and discard the other veggies.
  • Carrots and turnips added to the pot.
    Chop the remaining 4 carrots and turnips into one-inch pieces. Add to the pot. When fork tender, remove and set aside.
  • Potatoes added to the pot.
    Quarter the potatoes and add to the pot.
  • Cabbage added to the pot.
    After about 20 to 30 minutes quarter the cabbage and add to the pot.
  • Carrots and turnips added back to the pot.
    Return the carrots and turnips and cook until the cabbage is done.
  • Corned beef removed from the pot and covered in aluminum foil.
    Remove the corned beef from the pot and tent it with aluminum foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl and add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish soda bread and Irish butter. Delish!