Best 4 Quicker Boiled Dinner Recipes

In this fast-paced world, cooking a delicious and healthy meal can often feel like a time-consuming task. If you're looking for a quick and easy way to enjoy a classic comfort food, look no further than the humble boiled dinner. This hearty dish, traditionally made with corned beef, vegetables, and potatoes, can be transformed into a flavorful and satisfying meal in a fraction of the time with a few simple adjustments. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the art of creating a quicker boiled dinner that doesn't compromise on taste or quality.

Here are our top 4 tried and tested recipes!

SUNDAY BOILED DINNER

Sunday Boiled Dinner image

Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 smoked boneless ham or pork shoulder (about 2 pounds)
1 medium onion, quartered
2 pounds carrots, halved
2 pounds red potatoes, quartered
2 pounds rutabagas, peeled and cut into 1-1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 medium cabbage, halved
Prepared horseradish, optional

Steps:

In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.

Nutrition Facts :

TRADITIONAL BOILED DINNER

Traditional Boiled Dinner image

Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

Steps:

Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

BOILED DINNER

Boiled Dinner image

I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.

Provided by internetnut

Categories One Dish Meal

Time 5h15m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 head cabbage, cut into chunks (small to med)
water
ham (with bone)
16 ounces baby carrots
6 -8 potatoes, peeled
1 medium rutabaga, peeled and cut in small chunks (optional)

Steps:

Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
Add the carrots and potatoes.
Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.

Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2

NEW ENGLAND BOILED DINNER (CROCK POT)

New England Boiled Dinner (Crock Pot) image

Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily

Provided by Jesters Lace

Categories One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 potatoes, cubed
3 lbs corned beef, fat well trimmed
4 carrots, peeled and cut into 2 in sections
1 small green cabbage, cut in 8ths
1 onion, quartered
4 cups beef broth
3 tablespoons Dijon mustard
2/3 cup dark brown sugar
1 tablespoon dried dill weed
3 whole cloves
6 peppercorns

Steps:

Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
Cook on high 8 to 10 hours.

### Key Takeaways: **1. Choosing the Right Vegetables:** - Select firm, fresh, and brightly-colored veggies. - Best options: carrots, celery, rutabagas, turnips, and beets. - Potatoes: new or quartered old ones work well. - Cabbage: add toward the end to prevent overcooking. **2. Understanding the Cooking Process:** - Parboil the root veggies first to reduce cooking time later. - Add cabbage, corn, and tomatoes later to avoid overcooking. - Save the bacon grease from cooking bacon to enhance the dish's richness and depth of flavors. - Cook everything together in a large pot to infuse flavors. **3. Enhancing the Flavor:** - Start with a flavorful base using bacon grease, bacon drippings, or butter. - Add a knob of butter and a sprinkle of sugar to balance the flavors. - Season with salt and freshly grated nutmeg for a classic boiled dinner taste. - Add a splash of vinegar or apple cider vinegar for a tangy touch. **4. Serving Suggestions:** - Serve over mashed or roasted carrots, parsnips, or rutabagas for a hearty meal. - Accompany with warm, crusty bread or crackers for dipping in the flavorful broth. - Garnish with fresh parsley or chives for a touch of color and freshness. ### General Cooking Recommendations: - Use a large pot to accommodate all the ingredients comfortably. - Ensure the pot is covered during cooking to prevent evaporation and maintain the liquid level. - Keep an eye on the cooking time to avoid overcooking the veggies and bacon. - Taste the dish throughout the cooking process and adjust seasonings as needed. ### Tricks to Make Boiled Dinner Even Quicker: - Use pre-cut or pre-packaged veggies to save prep time. - Consider using a slow cooker for hands-off cooking. - Opt for pre-cooked bacon to reduce cooking time further. ### In a Nutsortoell: Boiling dinner is a satisfying and easy meal to prepare, especially when short on time. The key lies in selecting the right veggies, understanding the cooking process, enhancing the flavors, and following these helpful tips. With a little bit of planning and some handy shortcuts, you can enjoy a delicious and wholesome boiled dinner in no time!