Poached Cooking


Corned Beef and Cabbage Boiled Dinner for St. Patrick's Day! This is a beloved recipe straight from my Grandma Mary who immigrated to the United States from Belfast, Ireland when she was just 20 years old.


  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 pounds small potatoes
  • 2 pounds onions
  • 2 pounds carrots
  • 1 medium head cabbage, cut into wedges

Place brisket, contents of seasoning packet, bin a large pot and cover with water. Bring to a boil then reduce the heat and simmer, covered, 2 hours.

Add potatoes, onions and carrots and return to a boil, then reduce the heat and simmer,, covered, just until beef and vegetables are tender, 30-40 minutes.

Add cabbage to pot and return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. And Done!