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Traditional Boiled Dinner

Total Time

Prep: 10 min. Cook: 2-1/2 hours

Makes

6 servings

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
Traditional Boiled Dinner Recipe photo by Taste of Home

Ingredients

  • 1 corned beef brisket with spice packet (3 pounds)
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 2 medium potatoes, peeled and quartered
  • 3 medium carrots, quartered
  • 1 medium onion, cut into 6 wedges
  • 1 small head green cabbage, cut into 6 wedges
  • Prepared horseradish or mustard, optional

Directions

  1. 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.
  2. 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, if desired, horseradish or mustard.

Nutrition Facts

8 ounces cooked beef with vegetables: 558 calories, 34g fat (11g saturated fat), 122mg cholesterol, 2797mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 37g protein.

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