Irish Boiled Dinner

This simple, hearty dish is traditionally made in New England in celebration of St. Patrick's Day.

Serves: 8Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy

Serves: 8


  • 3½ lbs. corned beef brisket
  • 2 bay leaves
  • 1 large onion, peeled and quartered
  • 1 lb. medium red potatoes, peeled
  • 1 lb. carrots, peeled and cut in half crosswise
  • 1 lb. rutabaga, peeled and quartered
  • 1 medium head cabbage, cored and halved
  • 1 tsp. salt
  • ½ tsp. ground black pepper


  • In a large stockpot, add the corned beef, bay leaves, onion, and enough water to cover meat by 6 inches. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 hours until meat is tender.
  • Add the potatoes, carrots, and rutabaga; cover and simmer for 10 minutes. Add the cabbage; cover and cook for an additional 20 minutes until all the vegetables are tender. Remove bay leaves and stir in salt and pepper.
  • Remove brisket to a cutting board and slice. Using a slotted spoon, scoop out potatoes, carrots, rutabaga, and cabbage and place in a heat-proof serving bowl. Discard the onion. Pour cooking liquid through a fine-mesh strainer and pour strained liquid into a serving pitcher.