Oven Irish Boiled Dinner is never bland nor water-logged. The web is full of traditional boiled dinner recipes, but ours skips the water for a richer, more intense meal.
I had a lot of boiled dinners growing up in Providence, RI. Never really liked them. Too watery and bland for me. And I didn’t yet appreciate cabbage. In my grilling column in the Tennessean a couple years ago Mindy and I cooked the corned beef in a pot and roasted the vegetables on the grill in a foil pan like the Boy Scout hobo pack method. It was fantastic. The roasted vegetables were hearty and flavorful and not soggy or watery whatsoever. Chop up the vegetables, toss in oil or dot with butter, salt and pepper, cover, and cook. Make a loaf of our Southern Irish Soda Bread to go with it.
Here’s that same great method in the oven, including the corned beef, which instead of boiling we cook in a roasting pan in about an inch of water, covered, ahead of time.
Out of the oven the corned beef has a much nicer look and feel than out of a pot of water.
And the pan of vegetables can include all your favorite roasted roots — potatoes, carrots, cabbage, turnips, parsnips, and rutabagas.
- 1 1/2 pounds cooked corned beef, pulled into thick 1-inch slices (see note below)
- 6 medium red potatoes, cut into halves or quarters
- 1 small or ½ a large head green cabbage, cut into 1-inch wedges
- 6 carrots, peeled and cut into 2-inch pieces
- 2 tablespoons butter
- Salt and Pepper, to taste
- Heat the oven to 450°F.
- Combine the potatoes, cabbage, and carrots (and any other root vegetables you like) in a medium-sized (9 x 13-inch) roasting pan.
- Dot vegetables with butter and sprinkle with salt and pepper. Cover tightly with heavy-duty aluminum foil.
- Roast in the oven until the vegetables are tender, about 45 minutes.
- Combine the cooked vegetables with the corned beef on a large platter.
- Serve with spicy brown mustard, dark bread and even darker beer.
- ABOUT CORNED BEEF: Cook according to package directions, or place the corned beef in a roasting pan with the seasoning packet and about 1-inch of water. Cover and cook at 350°F about 4 hours or until the internal temperature reaches 190 - 200°F and the meat pulls apart easily with a pair of forks.