Classic Irish Boiled Dinner Recipe - Allrecipes.com
Classic Irish Boiled Dinner Recipe
  • READY IN ABOUT hrs

Classic Irish Boiled Dinner

Recipe by  

"I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
  2. Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
  3. To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Dec 14, 2010

This is best made with a half ham. The first time I made it to these directions and it was VERY bland! I made it a second time with a half ham, and it was much, much, much better!

 
Apr 13, 2009

I grew up on ham boiled dinners.The only thing better is to cut everything up and fry it for hash for leftovers,with a couple fried eggs on the side.Yummy!Yummy!

 
Apr 02, 2008

I actually made this because I tried another kmommyz recipe and loved it...This is another great one!!! the green beans are nice change and the smoked shoulder isn't as stringy or tough as the corned beef...Thanks!

 
Jan 20, 2010

I grew up with this!! (Making it this weekend too.) This recipe is awesome. Our family added rutabaga in the pot too!!

 
Jan 06, 2009

Tastes just like the boiled dinner my grandfather used to make. Great comfort food and the leftovers taste even better. I did add some lemon pepper seasoning and other spices to the water. I chopped up all the leftovers and added them to the broth with some chilli pepper ~ mmmmm, delicous soup, all the kids loved it and my husband who does not like cooked cabbage had seconds!! Thanks for a great recipe!

 
Nov 04, 2009

I used to eat this all the time growing up. I could never find a recipe untill now. We always called it New England boiled dinner. When I look that up all I find is corn beef recipes. I just want to say as someone who grew up in New England we do not use corn beef-that dish is called corn beef and cabbage. Anyway thanks for the recipe.

 
Feb 17, 2010

When I saw this cut of really cheap smoked meat in the market, I knew I had to do something with it. Thanks for the recipe, easy and delish. I just need to buy a bigger pot to fit it all in, a five liter pot does not cut it, is too small. Cheers!

 

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Nutrition

  • Calories
  • 753 kcal
  • 38%
  • Carbohydrates
  • 63.5 g
  • 20%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 40.6 g
  • 63%
  • Fiber
  • 14.4 g
  • 57%
  • Protein
  • 38.4 g
  • 77%
  • Sodium
  • 2779 mg
  • 111%

* Percent Daily Values are based on a 2,000 calorie diet.

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