Irish Boiled Dinner

by Brooke on March 13, 2012

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Happy almost Saint Patrick’s Day!

To celebrate, I made an Irish Boiled Dinner last night.  This dish is traditionally made with corned beef or a smoked “picnic ham” shoulder. My roommate, however, is vegetarian so we each had a soy sausage link with the dish.  You can use this recipe and just add the corned beef or smoked “picnic ham” shoulder to the pot to and cook ahead of time before adding in all the vegetables.  Or if you are in a rush just heat up some tasty turkey sausage links to add to the meal.


1)  Clean all vegetables.  Some may need to be peeled (carrots) or shucked (corn).  The most common vegetables used in a traditional Irish Boiled Dinner are: cabbage, potato, rutabaga, parsnip, carrot, white turnip and onions, but the point is to use whatever vegetables you have on hand.  I added some leftover corn cobs for color.

2.  Next all you have to do is add water (so easy), cover, and bring to a boil. Reduce heat to a simmer for about 30-45 minutes or until fork tender.

3.  Add salt and pepper to taste.  Serve, eat and enjoy!  This dish is eaten with either Rye Bread, Irish Soda Bread or I like eating it with my Guinness Beer Bread recipe.

{ 4 comments… read them below or add one }

C March 13, 2012 at 5:43 pm

Thanks for the love. :) It is nice to see a vegetarian boiled dinner.


Trish March 14, 2012 at 3:07 am

Happy Almost St Pats! I like this dish.. Apreciate the vegetarian version :-) have a fun weekend!


Patti March 16, 2012 at 3:01 pm

This looks so good! Love when rustic meals are thrown together in a big pot like that :)


Everett De Morier March 17, 2013 at 1:39 pm

Nice posting. I’m a big believer in cooking in a stockpot, dutch oven or french oven over a crockpot — it seems as though the newer crockpots are set at a higher temperature and tend to dry everything out.

Also rhutabaga is a great vegetable to add in for a hearty flavor.

Nice post.

Everett De Morier


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