St. Patrick’s day is coming up, and we have an easy recipe for a traditional boiled dinner. You can either use a corned beef brisket preserved by the farm or use our recipe to make your own corned beef brisket. If you’re corning your own beef, be sure to start 3-5 days ahead of when you want to eat it.
On the Ingredients
- Juniper berries come from coniferous trees from the cypress family. They grow in the Northern Hemisphere around the world. The berries are dried and have a pine-like flavor. They’re used to flavor gin and for a variety of dishes.
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
- Cabbage is a densely-leafed vegetable closely related to broccoli, cauliflower, and Brussels sprouts. If overcooked, cabbage can become very pungent, but when cooked right, it’s mildly sweet and quite delicious. Cabbage is highly nutritious, high in vitamin C, fiber, and vitamin K. (Read more about cabbage.)
Classic Boiled Dinner
6
servings30
minutes3
hours45
minutes4
hours15
minutesSt. Patrick’s day is coming up, and we have an easy recipe for a traditional boiled dinner. You can either use a corned beef brisket preserved by the farm or use our recipe to make your own corned beef brisket. If you’re corning your own beef, be sure to start 3-5 days ahead of when you want to eat it.
Ingredients
1 corned beef brisket (2.5-4 lb)
2 tsp juniper berries
2 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves
2 yellow onions
4 russet potatoes
4 large carrots (peeled)
1 head green cabbage
Directions
- Put your corned beef brisket into a large stockpot and add water to about an inch above the brisket. Add the spices and bring to a boil.
- Leave the pot covered and simmer for 2 1/2-3 hours, depending on the brisket size. Chop the potatoes, carrots, and carrots into large pieces and add to the pot, simmering for a further 1/2 hour.
- Remove the brisket and set it aside.
- Chop the cabbage into large wedges and add to the simmering pot. Let it cook for 10-15 minutes until the vegetables are tender. Slice the brisket into thick pieces and serve with the vegetables and broth while hot!
