This classic Irish boiled dinner with corned beef is a hearty and comforting meal, perfect for a family gathering. The combination of tender meat and flavorful vegetables makes it a satisfying dish that brings warmth to any table.
If you don't usually cook with corned beef brisket, you might need to visit the meat section of your supermarket to find it. Mustard seeds and black peppercorns are common spices but may not be in everyone's pantry, so be sure to check the spice aisle. The rest of the ingredients like cabbage, carrots, potatoes, and onion are typically easy to find in the produce section.

Ingredients for Irish Boiled Dinner Corned Beef Recipe
Corned beef brisket: A salt-cured beef product that is the star of this dish, providing a rich and savory flavor.
Cabbage: Adds a mild, slightly sweet flavor and tender texture to the dish.
Carrots: Provide a natural sweetness and vibrant color.
Potatoes: Add heartiness and absorb the flavors of the broth.
Onion: Adds depth and a subtle sweetness to the broth.
Black peppercorns: Infuse the broth with a warm, peppery flavor.
Mustard seeds: Add a tangy, slightly spicy note to the dish.
Garlic: Enhances the overall flavor with its aromatic and savory qualities.
Technique Tip for This Recipe
When preparing this dish, it's crucial to ensure that the corned beef brisket is fully submerged in water throughout the cooking process. This helps to evenly distribute the flavors from the peppercorns, mustard seeds, and garlic. Additionally, when adding the cabbage, make sure to cut it into wedges that are not too thick, allowing it to cook evenly and absorb the flavors from the broth.
Suggested Side Dishes
Alternative Ingredients
corned beef brisket - Substitute with pork shoulder: Pork shoulder has a similar texture and can be brined to mimic the flavor of corned beef.
corned beef brisket - Substitute with beef chuck roast: Beef chuck roast can be brined and cooked similarly to corned beef, offering a comparable taste and texture.
head of cabbage - Substitute with savoy cabbage: Savoy cabbage has a similar texture and flavor, making it a good alternative in boiled dishes.
head of cabbage - Substitute with kale: Kale can provide a different but complementary texture and flavor, though it may require less cooking time.
carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture, making them a good alternative to carrots.
carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and can hold up well in a boiled dish.
potatoes - Substitute with turnips: Turnips have a similar starchy texture and can absorb flavors well.
potatoes - Substitute with rutabagas: Rutabagas have a slightly sweet and earthy flavor, making them a good alternative to potatoes.
onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the dish.
onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter flavor compared to onions.
black peppercorns - Substitute with white peppercorns: White peppercorns offer a similar heat and flavor profile, though slightly milder.
black peppercorns - Substitute with allspice berries: Allspice berries add a warm, peppery flavor that can complement the dish well.
mustard seeds - Substitute with caraway seeds: Caraway seeds provide a similar pungent flavor and can add an interesting twist to the dish.
mustard seeds - Substitute with coriander seeds: Coriander seeds offer a citrusy and slightly sweet flavor that can complement the other ingredients.
garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor similar to garlic.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities.
Other Alternative Recipes
How to Store or Freeze This Dish
- Allow the corned beef and vegetables to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
- Transfer the cooled corned beef and vegetables into airtight containers. Make sure to separate the corned beef from the vegetables to maintain their distinct flavors and textures.
- For longer storage, wrap the corned beef tightly in aluminum foil or plastic wrap before placing it in a freezer-safe bag. This extra layer of protection helps to prevent freezer burn.
- Store the vegetables in a separate freezer-safe container or bag. Label each container with the date to keep track of freshness.
- When ready to reheat, thaw the corned beef and vegetables in the refrigerator overnight. This gradual thawing process helps to maintain the texture and flavor.
- Reheat the corned beef and vegetables in a pot over medium heat, adding a splash of water or broth to keep them moist. Alternatively, you can reheat them in the microwave, covered, in short intervals to avoid drying out.
- Enjoy your reheated Irish boiled dinner with a side of mustard or horseradish for an extra kick of flavor.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover corned beef and vegetables in a large pot.
- Add a bit of water or broth to the pot to prevent drying out.
- Cover the pot and heat over medium-low heat until everything is warmed through, stirring occasionally.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the corned beef and vegetables in an oven-safe dish.
- Add a splash of water or broth to keep the dish moist.
- Cover the dish with aluminum foil.
- Bake for about 20-30 minutes, or until heated through.
Microwave Method:
- Place the corned beef and vegetables in a microwave-safe dish.
- Add a small amount of water or broth to the dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on medium power for 2-3 minutes, then stir.
- Continue microwaving in 1-2 minute intervals until heated through.
Slow Cooker Method:
- Place the corned beef and vegetables in the slow cooker.
- Add a bit of water or broth to the slow cooker.
- Cover and set to low heat.
- Heat for 1-2 hours, or until everything is warmed through.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the corned beef and vegetables in the steamer basket.
- Cover and steam for about 10-15 minutes, or until heated through.
Best Tools for This Recipe
Large pot: A large pot is essential for boiling the corned beef and vegetables together, ensuring even cooking.
Lid: A lid helps to cover the pot, trapping heat and moisture for efficient simmering.
Chef's knife: A chef's knife is necessary for cutting the cabbage, carrots, potatoes, and onion into appropriate sizes.
Cutting board: A cutting board provides a safe and stable surface for chopping the vegetables.
Measuring spoons: Measuring spoons are used to accurately measure the peppercorns and mustard seeds.
Tongs: Tongs are useful for adding and removing the cabbage wedges from the pot.
Slotted spoon: A slotted spoon helps to remove the vegetables from the pot without taking too much liquid.
Carving knife: A carving knife is ideal for slicing the corned beef brisket after it has rested.
Serving platter: A serving platter is used to present the sliced corned beef and vegetables attractively.
Peeler: A peeler is necessary for peeling the carrots and potatoes before cutting them into chunks.
Timer: A timer ensures that each cooking stage is timed accurately for perfect results.
How to Save Time on This Recipe
Prep ingredients in advance: Peel and cut the carrots, potatoes, and onion the night before to save time on cooking day.
Use a slow cooker: Cook the corned beef brisket in a slow cooker on low for 8 hours. Add vegetables in the last 2 hours.
Instant pot method: Use an Instant Pot to cook the corned beef in 90 minutes. Add vegetables and cook for an additional 10 minutes.
Pre-seasoned corned beef: Buy pre-seasoned corned beef to skip the step of adding peppercorns and mustard seeds.
Batch cooking: Double the recipe and freeze half for a quick meal later.

Irish Boiled Dinner Corned Beef Recipe
Ingredients
Main Ingredients
- 3 pounds corned beef brisket
- 1 large head of cabbage cut into wedges
- 6 medium carrots peeled and cut into chunks
- 6 medium potatoes peeled and cut into chunks
- 1 large onion peeled and cut into wedges
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 2 cloves garlic peeled
Instructions
- 1. Place the corned beef brisket in a large pot and cover with water. Add the peppercorns, mustard seeds, and garlic.
- 2. Bring to a boil, then reduce heat and simmer for 2.5 hours.
- 3. Add the potatoes, carrots, and onion. Simmer for another 30 minutes.
- 4. Add the cabbage wedges and cook for an additional 15 minutes, or until the cabbage is tender.
- 5. Remove the corned beef and let it rest for a few minutes before slicing. Serve with the vegetables.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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