Irish Boiled Dinner (Corned Beef) Recipe

A very good starter recipe. Without adding extra spices, this comes out kind of bland. I added garlic, peppercorn and it turned out great: the meat was very tender and the veggies came out perfectly cooked as well. I'll be making this again soon.

This was great! I made it even more special by adding the peppercorn spice packet that was packaged with the brisket I used (actually, I think it would have been very bland without it). My brisket was only 3 lbs., so I cooked it only 3 hours. You will know it's ready when you insert a fork, the meat comes up easily. I used fewer ingredients (added the last 20-30 minutes of cooking): 1 onion, about 15 baby carrots, 10 new potatoes (cut in wedges), and only 1 head of cabbage. I served it with 'Irresistible Irish Soda Bread' from this site. The 2nd time I made this, I used a slow cooker. Put the meat, seasoning packet on top of it, onion wedges, and poured in 1/2 cup water. Cooked on low for 6 hours. Took the meat out (leaving the onions and broth), added the potatoes (cut in wedges), then carrots, then cabbage, and cooked on high for 3 hours. Perfect! Wow, what a great Irish meal! Thanks for the recipe!

I don't know if was the corned beef itself or the way it was cooked, but it was not salty at all. I think that layering the cabbage and potatoes on top made a differance. Hubby loved it and had leftovers in his lunch next day. One thing I did differant was take the meat out to remove any fat on it. Then I patted about 2 tablespoons of brown sugar on top of the meat then put it in the oven (350) until the sugar bubbled. That is from my sister's recipe, then I let the meat cool before slicing it.

I am going to be one of ‘those’ people who alter the recipe and then rate it. Sorry. I look at the basic recipe, read reviews and then make alterations to fit my preferences. I do not like the seasoning packet that comes with the corn beef but agree that some spices are needed. I added 5-6 cloves of garlic and 2 stalks of celery, along with salt and pepper. I read the comments about how the cooking time was too long so after cooking for 4 hours, I removed the meat, covered with tin foil and set aside. I then added the vegetables and boiled for the 30 minutes specified. The meat came out perfectly cooked and melted in our mouths. I like my veggies a little firmer so next time I will only boil for 20 minutes. I like to eat corn beef with mustard, hubby likes horseradish. Hubby also adds butter to the cabbage and potatoes. It was delicious!

I added salt and pepper to taste and 3 Tbls. of butter the final 30 minutes of boiling.

this is THE authentic recipe that my aunt shioban has always made and it was passed down from the family...she still lives in ireland so i trust her...lol...but my family adds 3/4-1" cut carrots (always on diagonal as my aunt says they are sweeter that way...and btw, we always have bubble and squeak the next day if there are leftovers...but we donot add ham or bacon or any spices...just dice all the ingredients (including corned beef) and put in a hot cast iron pan (treated of course so no oil), let it fry up and served...i make my own mustard/horseradish sauce and there is always enough left for bubble and squeak...if not, it is simple to make...HAPPY ST. PATRICKS DAY

Made mostly as directed with following changes, boil time was reduced to accommodate a 1.85lb cb, 1 hour 15 minutes. I added its spices, a bay leaf, and a tablespoon of beef better than bullion. When I took it off heat I stirred in a handful of minced curly parsley. Made it look beautiful! Served with soda bread and our family mild horseradish sauce. Everyone loved it, even a kindergartener.

A great start to good recipe. I messed with it since I've made Corned Beef before. Here's my take: Added 1/2 a bottle of Guinness Stout to the cooking liquid.(from another reviewer) Washed the meat (significantly reduces amt. of foam scum to skim) Added spice packet + caraway seeds (1/2 tsp) and thyme (1 tsp, at last 1/2 hour cooking). Suggest taste broth before adding veggies. It may need salt. I removed the meat from the stock and coated with bread crumbs (another recipe) but found it didn't add anything to the dish. Won't do again. Suggestion from mother to add butter & salt & pepper to veggies after they are cooked.

simple but great tasting. Sprinkle with a touch a sea salt and you are all set. this made a fairly large amount. Added a splash of beer to the water, the spice packet that came with the meat, and some garlic salt. Also, at the last step I had to turn the temp from low simmer to medium to get the potatoes and carrots to cook through, otherwise they were still raw after 40 minutes at a simmer for that last step. Cabbage cooked perfectly this way.

I have never made corned beef and cabbage before, but I will again! This was fabulous. I started cooking it on the stove for 5 hours and added the potatoes and carrots for the last 30 minutes.. Then, i put it in our slow cooker for 3-4 more. The meat was incredibly tender and the vegetables were perfect. The only changes I made were to cut off most of the fat and I added 2 cloves of garlic.

You can't miss with this one. One of my family's favorites! To save time and make it absolutely tender and delectable, use a PRESSURE COOKER. You can halve the time, and the fat layer scrapes right off. Fantastic.

For once my corned beef didn’t come out hard as a rock!

I came, I cooked, I conquered.

Such a comforting dish on a cold evening.

I didn't see the part about keeping the corned beef in the pot until serving, I took it out to prevent over cooking and was disappointed on how dried out it became. It was so perfect when I first pulled it out.

Used one onion and one leak. Added pickling spice, a few fresh cloves of garlic, celery leaves, and some kosher salt.

I added some spices to flavor it up like adobo sazon and garlic powder

I added some frozen Mrs. T's pierogies to the dish....Polish Irish and delicious!!

No need to rinse the corned beef, just straight from bag to pot, gives more flavor. Don't forget the spice packets! They're essential! Use the time as more of a guide; you can start checking the meat around the 2.5 - 3 hour mark depending on size. Pull it when it's to your tenderness liking. We like it kind of falling apart. Yum! Happy St. Pat's Day!

Very easy to follow