Irish Boiled Dinner

One of my favorite fall dinners is also one of the easiest meals to make. Throw a corned beef brisket, potatoes, carrots, cabbage, onions and maybe even some turnips or parsnips into a pot and fill with water. Bring to a boil and let it simmer for a few hours. That is it!! So simple to make, but wow, is it ever delicious!

Irish Boiled Dinner text

This boiled meal has many names:

  • Irish Boiled Dinner
  • New England Boiled Dinner
  • Jiggs Dinner (the common name of this dish in Newfoundland and Labrador)
  • Colonial Boiled Dinner

This dish is similar to a popular meal in Ireland, called Bacon and Cabbage. Irish colonists began substituting smoked back bacon for corned beef brisket in the New World. I am not sure where my family ever picked up the tradition of eating this meal, since I do not have Irish ancestry, but I regularly remember having it on St. Patrick’s Day as well as during harvest season in the fall.

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The seasoning of this dish comes from the spices on the corned beef. The corned beef can come packaged in different ways. Sometimes, the seasoning is rubbed all over the meat prior to packaging. Other times, the seasoning is in a little packet that comes with the meat. Make sure that you include all the seasoning into the pot. If you desire to add more of the seasonings, your can go to your spice cupboard and add a little extra: black peppercorns, mustard seeds, coriander seeds, oregano, bay leaf and salt.

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Irish Boiled Dinner
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4.5 from 2 votes

Irish Boiled Dinner

This classic Irish dish boils corned beef brisket, potatoes, carrots and more. Smoked pork shoulder, turnips, cabbage, or onions can also be added.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 -6
Author Steve Cylka


  • 4-5 pound corned beef brisket
  • 2 onions , peeled and quartered
  • 4 garlic cloves , whole
  • 1 green cabbage , cut into 4-8 wedges
  • 8-12 small to medium potatoes , whole
  • 6-8 carrots , peeled and cut in half
  • salt and pepper to taste
  • water


  • Place corned beef brisket, onions and garlic cloves into a pot large enough to hold all the ingredients. If the corned beef has a separate seasoning packet, include that in the pot as well.
  • Add water, enough to cover the brisket and even try and add plenty that would cover the cabbage, potatoes and carrots when they are added to the pot.
  • Bring to a low boil and cook for 2 hours.
  • Add remaining ingredients. If necessary, add more water to cover all the vegetables.
  • Bring back to a low boil and cook for 1 more hour or until all the vegetables are tender.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. In Sri Lanka, this is a favorite dinner to have if we ate a heavy rice and curry meal for lunch. I think we feel better with all the boiled veg. Love this. 🙂

  2. Simple food like this is so comforting. There’s a very similar Russian dish that my mom makes 🙂

  3. So simple and looks so delicious!

  4. Forgot to mention, I found you on Mostly Blogging. Making this next week! Thanks for the tips.

  5. This looks amazing!!

  6. Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Beef!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

  7. Looks very good. Love the simplicity.
    Thanks for sharing at Funtastic Friday.

  8. Such a classic and hearty dinner idea! Thanks for linking up with Merry Monday this week!

  9. I have a 5 quart crockpot with a grate at the bottom that I use to cook my corned beef brisket. All that fat in the bottom goes in the frig in a glass jar or bowl until the fat congeals to the top. I throw out the heavy fat, keeping the juice. I then boil my cabbage & other vegetables in a separate pot with this seasoned juice. Delicious!

  10. Such a delicious meal. Your pictures make me hungry! Thanks for sharing with us at Merry Monday. Hope to see you next week.

  11. Made this for st. Patrick’s day. So delicious

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