Boiled dinner doesn't sound like much, but honestly it's just another term for corned beef and cabbage. It's a simple meal that's as complicated as bringing a pot of water to boil. Celebrate St. Patrick's Day the right way with some corned beef and of course some fun drinks. Or, like my family did, just make this a Sunday lunch. One of those routine Sunday family favorites.
There are two ways to do this. Typically done with either Corned Beef or a Ham. I will give you both to see. In general terms you can throw in whatever spices you wish. You could use vegetable brother or just plain water instead. Whatever you have available. This really is as easy as whatever you have in your kitchen.
INGREDIENTS
- 3 lb. corned beef brisket with spice packet
- 4 c. low-sodium chicken broth
- 2 bay leaves
- 4 sprigs thyme
- 1 tsp. peppercorns
- 1 lb. baby potatoes, quartered
- 4 medium carrots, cut into quarters
- 1 small head cabbage, cored and cut into wedges
DIRECTIONS
- In a large pot over medium-high heat add beef and cover with broth. Add spice packet, bay leaves, thyme peppercorns. Bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 3 hours, adding water to keep beef covered, if necessary.
- Add potatoes and carrots and bring up to a boil. Cook for 15 minutes, then add cabbage and boil 10 minutes more, or until vegetables are tender.
- Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.
So, like I said. This really is as easy as boiling water.
SUMMARY
- Throw in your chosen meat, veggies and chosen seasonings
- Throw in water or broth
- Cook until done
- Remove meat and drain vegetables. Let meat rest 10 minutes before slicing
- Serve
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