Ah, boiled dinner, how can I put something so ethereally delicious into words? Imagine all the best parts of Irish fare--meat, potatoes, carrots, cabbage--simmering on the stove all afternoon. Fragrances mingling. Flavors marrying. (Are you with me on this one?) Whether it was prepared in my grandmother's kitchen or my mother's, it was a giant pot of awesome sauce. (Did I mention that I've been a vegetarian for several years? Writing this is unmitigated torture.)
Okay, since you're probably now at your breaking point, dying to know how to make this yourself, I'll get on with it.
Boiled Dinner
Ingredients:
- Leftover baked ham (or corned beef), still on the bone
- 1 yellow onion, chopped
- 1 head of cabbage, quartered
- Several white potatoes (yes, "several"), halved
- A bunch of carrots, sliced about 1-inch thick
- Salt and pepper to taste
Directions:
- Combine all of the above mentioned ingredients in a large pot
- Add enough water to cover the vegetables
- Bring to a boil
- Reduce heat and simmer until the vegetables are tender, frequently ladling the juices over the meat while cooking