Reviewed: Oct. 28, 2011

My dad made this, but would use both corned beef and smoked shoulder. Oh, and he would toss in a length of linguica(Portuguese sausage). It was great!

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Reviewer:

shempbat

Reviewed: Sep. 11, 2011

This recipe must be related to what we fondly called "Boiled Dinner" in our family for as long as I can remember. It was brought to our Northwestern Ontario home from New Brunswick by my mother, who claims it was a popular dish in her home. Descended from Irish immigrants, her family made it using salt pork ribs (like the entry from the person in Nova Scotia). In our family, we use pork side ribs instead, and have added turnip, a stick of celery, and fresh-picked garden herbs (thyme, parsley, oregano, rosemary). While the water, ribs, onion, celery and store-bought turnip are starting to boil, I head out to the garden to harvest and add (in order) potatoes, carrots, beans, peas (if any left uneaten by this time), fresh herbs. YUMMY! Fondest memories of this dish are "harvest meals" near end of each summer and most comforting was showing up unannounced in New Brunswick for my grandfather's funeral. Though no one knew I was coming there was an extra plate at the table and a huge pot of "boiled dinner" on the stove.

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Reviewer:

Chef Deb

Reviewed: Sep. 4, 2011

Great, very tasty. I added whole cloves and Goya seasoning. And cooked for 3 hrs. Adding the veggies during the last 30mins.

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Reviewer:

zelda

Reviewed: May 20, 2011

Great, easy, homey recipe! We used a ham cut into chunks & chicken broth instead of water.

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Reviewer:

CMUCKEY

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Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

Reviewed: Mar. 31, 2011

I didn't have a smoked pork - just regular, but I wanted to try this anyway. I didn't add the cabbage or beans. My pot wasn't big enough and I had a different recipe for cabbage anyway. To add more flavor I boiled the pork, potatoes, and carrots in chicken stock. Wow! The meat came out tender and the vegetables were so good! My husband loved the way my yukon potatoes turned out so much that I made him more with the leftover broth the next night. I will definitely be using this method again. Thanks!

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Reviewer:

4beauties

Reviewed: Mar. 19, 2011

Large pot is an understatement. I changed pots twice, finally settling on a 12 quart pot. I couldn't find a smoked pork shoulder, so I used an unsmoked one and added two smoked pork hocks for flavor. I did add a few beef and chicken bouillion cubes to the cooking water for a little extra flavor. This was delicious - rustic and simple. I served it with Brennan's Irish Soda Bread from this site.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Mar. 17, 2011

I grew up on this...I make it but I use brisket instead, and I cook the brisket in water the night before and then when I am ready to add the veggies , I skim off most of the fat...we love it this way..nice and healthy ..

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Reviewer:

pizzagirl

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Reviewed: Mar. 17, 2011

This is how I've made my boiled dinner for years (even with my Irish background, I never cared for corned beef). However I don't add green beans and I always get a big smoked shoulder (arox 9 lbs). Remove any wrapping around the ham, put it into a pot (make sure it fits), put enough water into the pot to completly cover the ham, cover with lid. Bring to a good boil, and boil for one hour, turn it over in the pot, cover with lid and boil another hour. Remove the meat (keep the liquid), cover ham with foil and let it rest. Now put the potatoes, onions, carrotts, and cabbage (cabbage should be on top) also (if you like turnip you can add that too) into the liquid the meat was cooked in, this is where the flavor is, cook till veggies and potatoes are tender. PS if you need to you can add more water as you go, but only do this if it is needed. Also I don't add any salt there's enough salt in the smoked shoulder. Enjoy!

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Reviewer:

G Elizabeth

Reviewed: Feb. 13, 2011

Fantastic!! What a rush of childhood memories of my grandmother's kitchen. The ONLY substitution I made was to use a Cottage Ham - a 'partially cooked' pork shoulder. To be totally true to my family version, the cottage ham or pork shoulder should contain gobs of fat. The fat adds so much flavor.

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Reviewer:

Dan2851

Cooking Level: Expert

Living In: Lebanon, Ohio, USA

Reviewed: Jan. 11, 2011

This is a really easy dinner to put together. Not much to it but waiting on it to be done. I usually use a pre-seasoned pork shoulder for this, but it always comes out really TENDER! I've never had room for all the vegetables, so I always omit the cabbage and add in whatever I like until the pot is virtually overflowing. Perfect meal every time!

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