Classic Irish Boiled Dinner

May 10, 2023May 10, 20230 2

Hearty Classic Irish Boiled Dinner Recipe for St. Patrick's Day

by The Chefin Main

Prep

10 min

Cook

2 hr 45 min

Ready In

2 hr 55 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

420

Sugar

13g

Fat

19g

Classic Irish Boiled Dinner is a traditional Irish dish that is typically served on St. Patrick's Day. It is a hearty meal that is made with pork, potatoes, carrots, cabbage, and green beans. The dish is boiled in a single pot, which makes it an easy meal to prepare. It has been a popular dish in Ireland for centuries, and its popularity has spread throughout the world. Today, people often enjoy Classic Irish Boiled Dinner as a comfort food that reminds them of home.

Instructions

1.	In a large pot, combine the pork shoulder, onions, salt, and enough water to cover.
2.	Bring to a simmer over medium-high heat and cook for 2 hours.
3.	Skim the fat from the surface of the liquid.
4.	Add the potatoes and carrots to the pot and continue cooking for 30 minutes.
5.	Add the cabbage and green beans to the pot and cook for an additional 15 minutes or until all the vegetables are tender.
6.	Season with additional salt and pepper to taste before serving.

PROS

Classic Irish Boiled Dinner is a one-pot meal that is easy to make and perfect for a St.
Patrick’s Day celebration.

It is hearty and filling, and the combination of vegetables and pork provides a balanced meal.

CONS

The cooking time for Classic Irish Boiled Dinner can be long, which may not be ideal for those with time constraints.

It is also a high-calorie meal, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Classic Irish Boiled Dinner is a good source of protein, fiber, and vitamins.
The vegetables provide nutrients such as potassium, vitamin C, and folate, while the pork provides protein and iron.

	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