Classic Irish Boiled Dinner

By Addie

"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!"

Ingredients

• 3 pounds smoked pork shoulder
• Salt and pepper to taste
• 2 large onions, quartered
• 6 potatoes, peeled
• 8 ounces carrots, cut in half
• 1 large head cabbage, quartered
• 1 pound fresh green beans, trimmed

Preparation

Step 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.


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.


To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.

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REVIEWS:

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!

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 in the ham.

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!

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

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!

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.

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.

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!

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.

I just made this for dinner last week and my husband loved it. He's not even a meat person and he's requested we have it again this week. There wasn't even enough room in our pot for all of the vegitables, and it's a LARGE stew pot! I had to leave out the cabbage and some potatoes, but it was VERY good!