18 Hearty Boiled Dinner Recipes Delicious

Hearty, wholesome, and utterly satisfying—boiled dinners are the unsung heroes of comfort food, especially when the weather turns chilly. Whether you’re craving a classic corned beef and cabbage or eager to explore lesser-known gems, our roundup of 18 delicious boiled dinner recipes promises to warm your soul and delight your taste buds. Dive in and discover your next favorite one-pot wonder!

Classic Corned Beef and Cabbage Boiled Dinner

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Classic Corned Beef and Cabbage Boiled Dinner is one such meal, a tender reminder of simplicity and tradition.

Ingredients

• 3 lbs corned beef brisket
• 1 large head cabbage, cut into wedges
• 6 medium potatoes, peeled and halved
• 4 large carrots, cut into 3-inch pieces
• 1 large onion, peeled and quartered
• 4 cups water
• 2 tbsp pickling spice

Instructions

1. Place the corned beef brisket in a large pot, fat side up.
2. Add the water to the pot, ensuring it covers the brisket by at least 1 inch.
3. Sprinkle the pickling spice over the brisket.
4. Bring the water to a boil over high heat, then reduce to a simmer. Cover and cook for 2 hours.
5. After 2 hours, add the potatoes, carrots, and onion to the pot. Cover and simmer for 20 minutes.
6. Add the cabbage wedges to the pot, pushing them down into the liquid. Cover and simmer for an additional 15 minutes, or until the vegetables are tender.
7. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
8. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Layers of flavor unfold with each bite, the brisket meltingly tender against the crisp-tender vegetables. For a twist, serve with a dollop of horseradish cream to cut through the richness.

New England Boiled Dinner with Ham

Wandering through the flavors of New England, one finds comfort in the simplicity and heartiness of its traditional dishes. This boiled dinner, with its tender ham and root vegetables, is a testament to the region’s love for meals that bring warmth and satisfaction to the table.

Ingredients

• 3 lbs ham, bone-in
• 6 cups water
• 1 tbsp salt
• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 lb potatoes, peeled and quartered
• 1 lb turnips, peeled and quartered
• 1 small cabbage, cut into wedges

Instructions

1. Place the ham in a large pot and add the water and salt. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 1 hour. Skim off any foam that rises to the surface for a clearer broth.
3. Add the carrots, potatoes, and turnips to the pot. Cover and simmer for 20 minutes.
4. Gently place the cabbage wedges on top of the other ingredients. Cover and simmer for an additional 15 minutes, or until all vegetables are tender.
5. Remove the ham and vegetables from the pot. Let the ham rest for 10 minutes before slicing.

Vibrant and hearty, this dish offers a delightful contrast between the salty, succulent ham and the sweet, earthy vegetables. Serve it with a dollop of mustard or horseradish for an extra kick, or enjoy it as is, letting the natural flavors shine.

Irish Boiled Dinner with Root Vegetables

Today, as the rain gently taps against the window, I find myself drawn to the comforting embrace of a traditional Irish boiled dinner, a dish that whispers of home and hearth. The simplicity of root vegetables and tender meat simmering together creates a melody of flavors that soothes the soul.

Ingredients

• 3 lbs corned beef brisket
• 4 cups water
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and quartered
• 1 large turnip, peeled and cut into large chunks
• 1 small cabbage, cut into wedges

Instructions

1. Place the corned beef brisket in a large pot and cover with 4 cups of water.
2. Add the whole black peppercorns and bay leaves to the pot.
3. Bring the water to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, skimming any foam that rises to the surface.
4. After 2.5 hours, add the carrots, potatoes, and turnip to the pot. Continue to simmer for 20 minutes.
5. Add the cabbage wedges to the pot and simmer for an additional 15 minutes, or until all vegetables are tender.
6. Remove the pot from the heat. Carefully take out the brisket and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket with the vegetables and a ladle of the cooking broth.

Gently, the flavors meld together, offering a dish that is both hearty and nuanced. The brisket, fork-tender, pairs beautifully with the earthy sweetness of the root vegetables, while the cabbage adds a slight crunch. For a twist, serve with a dollop of horseradish cream to cut through the richness.

Traditional Boiled Dinner with Beef Brisket

Remembering the warmth of my grandmother’s kitchen, I find myself drawn to the simplicity and heartiness of a traditional boiled dinner. It’s a dish that speaks of patience, of flavors melding together over hours, and of the comfort found in a meal that’s both nourishing and unpretentiously delicious.

Ingredients

• 3 lbs beef brisket
• 6 cups water
• 1 tbsp salt
• 2 bay leaves
• 1 tsp black peppercorns
• 4 carrots, peeled and cut into 2-inch pieces
• 4 potatoes, peeled and quartered
• 1 small cabbage, cut into wedges

Instructions

1. Place the beef brisket in a large pot and cover with 6 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and skim off any foam that rises to the surface. This ensures a clearer broth.
3. Add 1 tbsp salt, 2 bay leaves, and 1 tsp black peppercorns to the pot. Cover and simmer gently for 2 hours, checking occasionally to maintain a steady simmer.
4. After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes.
5. Add the cabbage wedges to the pot and simmer for an additional 15 minutes, or until all vegetables are tender.
6. Carefully remove the brisket and vegetables from the pot. Let the brisket rest for 10 minutes before slicing against the grain for tenderness.

Gently, the brisket falls apart under the fork, its richness perfectly balanced by the sweetness of the carrots and the earthiness of the potatoes. Serve this dish with a dollop of horseradish on the side for a sharp contrast that elevates every bite.

Savory Boiled Dinner with Sausage and Potatoes

Perhaps there’s no simpler pleasure than a meal that simmers to perfection, filling the kitchen with warmth and anticipation. This savory boiled dinner, with its hearty sausage and tender potatoes, is a testament to the comfort found in simplicity.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 4 cups potatoes, peeled and cubed
• 2 cups carrots, sliced
• 1 large onion, chopped
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb smoked sausage slices to the pot, browning them for about 5 minutes, stirring occasionally to ensure even cooking.
3. Introduce 1 large chopped onion to the pot, sautéing until translucent, about 3 minutes, to build a flavor base.
4. Pour in 4 cups water, then add 4 cups cubed potatoes, 2 cups sliced carrots, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
5. Bring the mixture to a boil over high heat, then reduce to a simmer, covering the pot with a lid.
6. Simmer for 20 minutes, or until the potatoes and carrots are fork-tender, checking occasionally to prevent overcooking.
7. Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.

Each spoonful offers a harmonious blend of smoky sausage and earthy vegetables, with the potatoes lending a comforting creaminess. Serve it in deep bowls with a side of crusty bread to soak up the flavorful broth, or top with fresh parsley for a vibrant finish.

Spicy Boiled Dinner with Chorizo and Kale

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that warms both the heart and the palate. This spicy boiled dinner, with its rich chorizo and vibrant kale, is a testament to the beauty of simple ingredients coming together to create something truly memorable.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chorizo
• 2 cups chopped kale
• 4 cups chicken broth
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 cup diced potatoes
• 1/2 cup diced carrots

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced chorizo to the pot, stirring occasionally, until lightly browned, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tsp red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 cup diced potatoes and 1/2 cup diced carrots, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
7. Stir in 2 cups chopped kale, cooking until just wilted, about 2 minutes.
8. Remove from heat and let stand for 5 minutes before serving.

Yielded is a dish where the chorizo’s smokiness perfectly balances the kale’s earthiness, all swimming in a broth that’s both spicy and soothing. Serve it with a crusty bread to soak up every last drop, or top with a poached egg for an extra layer of richness.

Boiled Dinner with Chicken and Dumplings

Venturing into the heart of comfort food, this dish wraps you in warmth with every spoonful, a tender chicken mingling with fluffy dumplings in a savory broth that whispers of home.

Ingredients

• 1 whole chicken (about 4 lbs)
• 8 cups water
• 2 tsp salt
• 1 tsp black pepper
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large pot, combine the whole chicken, water, 2 tsp salt, and 1 tsp black pepper. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through and tender.
3. Remove the chicken from the pot and set aside to cool slightly. Tip: Reserve the broth in the pot for cooking the dumplings.
4. While the chicken cools, in a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
5. Stir in 1 cup milk and 2 tbsp melted unsalted butter until just combined. Tip: Do not overmix to ensure light dumplings.
6. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
7. While the dumplings cook, shred the chicken into bite-sized pieces, discarding the bones and skin.
8. Gently stir the shredded chicken into the pot with the dumplings and broth. Simmer for an additional 5 minutes to heat through. Tip: For a richer flavor, let the dish sit covered off the heat for 10 minutes before serving.

The dumplings emerge cloud-like, soaking up the broth’s essence, while the chicken remains succulent. Serve this dish in deep bowls, perhaps with a sprinkle of fresh herbs, to capture its comforting soul.

Vegetarian Boiled Dinner with Lentils

Remembering the quiet comfort of a home-cooked meal, this vegetarian boiled dinner with lentils brings warmth to the table with its simplicity and depth of flavor.

Ingredients

• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 large carrot, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, sautéing until the onion is translucent, about 5 minutes.
3. Add the garlic and cook for another minute, stirring constantly to prevent burning.
4. Pour in the vegetable broth and add the lentils, salt, pepper, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
6. Remove the bay leaf before serving. Tip: For a thicker consistency, let the soup sit uncovered for 5 minutes after cooking.

Just as the lentils hold their shape yet meld into the broth, this dish balances texture and harmony. Serve it with a crusty bread to soak up every last bit, or top with a dollop of yogurt for a creamy contrast.

Boiled Dinner with Pork Shoulder and Apples

Lingering over the stove as the evening light fades, there’s something deeply comforting about preparing a meal that simmers slowly, filling the kitchen with warmth and aroma. This dish, a humble yet rich combination of pork shoulder and apples, is a testament to the beauty of simple ingredients coming together under the gentle coaxing of heat.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 2 cups apple cider
• 4 apples, cored and quartered
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add pork shoulder chunks to the pot, searing on all sides until deeply browned, about 4 minutes per side. Tip: Ensure the pot is not overcrowded to allow proper browning.
3. Remove pork from the pot and set aside. In the same pot, add sliced onions, cooking until translucent, about 3 minutes.
4. Return the pork to the pot. Add apple cider, water, salt, and black pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low, covering the pot. Simmer for 1.5 hours. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a vigorous boil.
6. Add quartered apples to the pot, submerging them in the liquid. Cover and simmer for an additional 30 minutes. Tip: The apples should be tender but not mushy.
7. Remove from heat. Let the dish rest for 10 minutes before serving.

Rich in flavor, the pork becomes fork-tender, melding beautifully with the sweet and tangy apples. Serve this dish over a bed of creamy polenta or alongside crusty bread to soak up the delicious juices.

Boiled Dinner with Lamb and Spring Vegetables

Evenings like these call for a meal that simmers gently, filling the kitchen with warmth and the promise of spring. A boiled dinner with lamb and spring vegetables is just that—a tender, flavorful embrace in a bowl.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 4 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 2 cups carrots, sliced
• 2 cups new potatoes, halved
• 1 cup pearl onions, peeled
• 1 cup green beans, trimmed
• 1/2 cup fresh peas
• 2 tbsp fresh dill, chopped

Instructions

1. In a large pot, combine the lamb shoulder, water, salt, and black pepper. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender. Skim off any foam that rises to the surface.
3. Add the carrots, new potatoes, and pearl onions to the pot. Cover and simmer for 20 minutes.
4. Stir in the green beans and fresh peas. Cover and simmer for an additional 10 minutes, or until all vegetables are tender.
5. Remove from heat and stir in the fresh dill. Let stand for 5 minutes before serving.

Here, the lamb falls apart at the touch of a fork, mingling with the crisp-tender vegetables in a broth that’s rich with the essence of spring. Serve it with a slice of crusty bread to soak up every last drop.

Boiled Dinner with Turkey and Herbs

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a boiled dinner with turkey and herbs. It’s a dish that whispers of home, of slow Sundays, and of the simple joy found in a meal cooked with care.

Ingredients

• 1 whole turkey breast, bone-in
• 4 cups chicken broth
• 2 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 3 carrots, peeled and cut into 2-inch pieces
• 3 potatoes, peeled and quartered
• 1 onion, quartered

Instructions

1. In a large pot, combine the turkey breast, chicken broth, and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and add the salt, black pepper, bay leaves, thyme, and rosemary. Cover and simmer for 1 hour.
3. After 1 hour, add the carrots, potatoes, and onion to the pot. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
4. Carefully remove the turkey breast from the pot and let it rest for 10 minutes before slicing.
5. While the turkey rests, use a slotted spoon to remove the vegetables from the broth and arrange them on a serving platter.
6. Slice the turkey breast and arrange it over the vegetables. Ladle some of the broth over the top before serving.

Now, the tender turkey, infused with the essence of herbs, pairs beautifully with the soft, yielding vegetables. For a twist, serve this comforting dish over a bed of wild rice or with a side of crusty bread to soak up the flavorful broth.

Boiled Dinner with Duck and Wild Rice

Evenings like these call for a meal that simmers slowly, filling the kitchen with warmth and the heart with comfort. This boiled dinner, with its tender duck and nutty wild rice, is a humble yet profound dish that speaks to the soul.

Ingredients

• 1 whole duck, about 5 lbs
• 2 cups wild rice
• 4 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1 large onion, quartered
• 3 carrots, chopped into 2-inch pieces
• 3 celery stalks, chopped into 2-inch pieces

Instructions

1. Rinse the duck under cold water and pat dry with paper towels.
2. Place the duck in a large pot and add enough water to cover it by 2 inches. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Tip: Skimming ensures a clearer broth.
4. Add the wild rice, salt, black pepper, bay leaves, onion, carrots, and celery to the pot.
5. Cover and simmer on low heat for 2 hours, checking occasionally to ensure the water level stays above the ingredients. Tip: A slow simmer makes the duck incredibly tender.
6. After 2 hours, remove the duck from the pot and let it rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, making the meat more succulent.
7. While the duck rests, strain the broth and return it to the pot. Bring to a boil and cook for another 10 minutes to reduce slightly.
8. Serve the carved duck with the wild rice and vegetables, ladling the reduced broth over the top.

Hearty and rich, the duck falls off the bone, while the wild rice offers a pleasing chew. Consider serving it with a crusty bread to soak up every last drop of the flavorful broth.

Boiled Dinner with Venison and Root Beer Glaze

There’s something deeply comforting about a dish that simmers slowly, filling the kitchen with warmth and aroma. This boiled dinner, with its tender venison and sweet root beer glaze, is a testament to the beauty of simple, hearty cooking.

Ingredients

• 2 lbs venison roast
• 2 cups root beer
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 large onion, sliced

Instructions

1. Place the venison roast in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer.
2. Simmer the venison for 2 hours, or until tender, skimming any foam that rises to the surface.
3. While the venison cooks, combine the root beer, brown sugar, apple cider vinegar, salt, and black pepper in a small saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, until slightly thickened.
4. Remove the venison from the pot and set aside. Add the carrots, potatoes, and onion to the pot. Bring to a boil, then simmer for 20 minutes, or until the vegetables are tender.
5. Return the venison to the pot and pour the root beer glaze over everything. Simmer for an additional 10 minutes to allow the flavors to meld.
6. Tip: For a deeper flavor, marinate the venison in the root beer mixture overnight before cooking.
7. Tip: If the glaze is too thin, simmer it a bit longer to reduce and thicken.
8. Tip: Serve with a sprinkle of fresh herbs for a pop of color and freshness.

Kindly let the dish rest for a few minutes before serving to allow the flavors to settle. The venison should be fork-tender, with the root beer glaze adding a sweet and tangy contrast to the savory meat and earthy vegetables. Consider serving it over a bed of creamy mashed potatoes for an extra comforting meal.

Boiled Dinner with Salmon and Dill

Today, as the light fades softly outside, I find myself drawn to the simplicity and warmth of a dish that feels like a gentle hug. This boiled dinner, with its tender salmon and fragrant dill, is a testament to the beauty of uncomplicated ingredients coming together in perfect harmony.

Ingredients

• 4 cups water
• 1 lb salmon fillet
• 1 tbsp salt
• 1/2 cup fresh dill, chopped
• 1 lemon, sliced
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 1 tbsp salt to the boiling water, stirring gently to dissolve.
3. Carefully place 1 lb salmon fillet into the pot, ensuring it is fully submerged.
4. Reduce heat to medium and let the salmon simmer for 10 minutes, or until it flakes easily with a fork.
5. While the salmon cooks, prepare an ice bath in a large bowl for shocking the salmon later.
6. Using a slotted spoon, remove the salmon from the pot and immediately plunge it into the ice bath to stop the cooking process.
7. In the same pot, add 2 cups baby potatoes and 1 cup carrots, bringing the water back to a boil.
8. Cook the vegetables for 15 minutes, or until they are tender when pierced with a fork.
9. Drain the vegetables and return them to the pot, off the heat.
10. Flake the cooled salmon into large pieces and gently fold it into the pot with the vegetables.
11. Add 1/2 cup fresh dill and the slices of 1 lemon, stirring lightly to combine.

Best enjoyed when the salmon is still slightly warm, its richness balanced by the bright acidity of the lemon and the earthy freshness of the dill. Serve it in a shallow bowl, with a piece of crusty bread on the side to soak up the delicate broth that forms at the bottom.

Boiled Dinner with Shrimp and Corn

Evenings like these call for simplicity, a meal that whispers of summer’s bounty with minimal fuss. This boiled dinner, with its tender shrimp and sweet corn, is a humble celebration of flavors that come together effortlessly.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 ears corn, husked and cut into thirds
• 1 lemon, sliced
• 2 tbsp Old Bay seasoning
• 4 cups water
• 1 tbsp salt

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 1 tbsp salt and 2 tbsp Old Bay seasoning to the boiling water, stirring to dissolve.
3. Gently place 4 ears of corn, cut into thirds, into the pot. Boil for 5 minutes, ensuring the corn is fully submerged.
4. Add 1 lb of peeled and deveined shrimp to the pot. The shrimp should turn pink and opaque, which will take about 3 minutes.
5. Remove the pot from heat. Using a slotted spoon, transfer the shrimp and corn to a serving platter.
6. Garnish with slices of 1 lemon for a bright, citrusy finish.

Moments after plating, the steam rises, carrying the scent of the sea and summer cornfields. The shrimp, plump and juicy, pairs beautifully with the crisp sweetness of the corn, a dish best enjoyed with fingers and shared under the setting sun.

Boiled Dinner with Lobster and Butter Sauce

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about preparing a boiled dinner, especially when it’s graced with the luxurious touch of lobster and a velvety butter sauce. It’s a dish that whispers of summer evenings and the gentle lapping of ocean waves, inviting you to slow down and savor each step.

Ingredients

• 1 whole lobster, about 1.5 lbs
• 4 cups water
• 1 tbsp salt
• 1/2 cup unsalted butter
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Fill a large pot with 4 cups of water and bring to a boil over high heat.
2. Add 1 tbsp of salt to the boiling water, then carefully place the lobster in the pot. Cover and cook for 12 minutes.
3. While the lobster cooks, melt 1/2 cup of unsalted butter in a small saucepan over low heat. Stir in 1 tbsp of lemon juice, 1/4 tsp of black pepper, and 2 cloves of minced garlic. Keep warm.
4. Once the lobster is cooked, remove it from the pot and let it cool slightly before cracking the shell to remove the meat.
5. Chop the lobster meat into bite-sized pieces and drizzle with the warm butter sauce. Sprinkle with 1/4 cup of chopped fresh parsley before serving.

Melt-in-your-mouth lobster paired with the rich, garlicky butter sauce creates a dish that’s both elegant and deeply satisfying. Consider serving it over a bed of fresh greens or alongside crusty bread to soak up every last drop of sauce.

Boiled Dinner with Clams and Garlic

Just imagine the gentle simmer of the pot, the aroma of garlic mingling with the sea-scented clams, creating a dish that feels like a warm embrace on a cool evening.

Ingredients

• 2 cups water
• 1 lb fresh clams, scrubbed
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic to the pot, sautéing until fragrant and lightly golden, approximately 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
3. Pour in 2 cups water and add 1 bay leaf, bringing the mixture to a gentle boil.
4. Carefully add 1 lb scrubbed clams to the pot, covering with a lid to steam, about 5-7 minutes or until the clams open. Tip: Discard any clams that do not open after cooking.
5. Season the broth with 1 tsp salt and 1/2 tsp black pepper, stirring gently to combine. Tip: Taste the broth before adding salt, as clams can vary in salinity.
6. Remove the bay leaf before serving.

Delight in the tender clams bathed in a garlicky broth, a simple yet profound dish that pairs beautifully with crusty bread for soaking up every last drop.

Boiled Dinner with Mussels and White Wine

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that simmers gently, filling the air with its inviting aroma. This boiled dinner, with its tender mussels and a hint of white wine, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 2 lbs mussels, cleaned and debearded
• 1 cup dry white wine
• 2 cups water
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add 2 cloves minced garlic and 1 small thinly sliced onion, sautéing until translucent, about 3 minutes.
3. Pour in 1 cup dry white wine and 2 cups water, then add 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
4. Add 2 lbs cleaned mussels to the pot, covering with a lid. Cook for 5-7 minutes, or until the mussels open. Discard any that remain closed.
5. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

You’ll find the mussels plump and juicy, bathed in a broth that’s both light and deeply flavorful. Serve it with crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Conclusion

Exploring these 18 hearty boiled dinner recipes offers a treasure trove of comfort food perfect for any season. Whether you’re craving classic corned beef or a vegetarian twist, there’s something for everyone. We’d love to hear which recipes warmed your heart and home—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!

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