Corned Beef

The annual corned beef meal this year was on the simpler side, bought a corned beef, rinsed it (maybe not enough) boiled it up with some veggies, not sure if the luck of the Irish is with us, but we definitely discovered how delicious buttered cabbage can be. Next year maybe I’ll be gutsy enough to make my own corned beef, baby steps I suppose. This is the Corned Beef recipe.

  • 4 lbs corned beef (point cut)
  • 2 chicken bouillon cubes (low-sodium) (will lower to 1 next time)
  • 8 cups of water
  • 12 carrots (3 chopped for the broth, 9 for simmering)
  • 3 celery ribs
  • 1 small yellow onion, peeled and quartered
  • 3 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tbsp mince thyme (fresh)
  • 3/4 tsp of ground allspice
  • 3 tbsp of unsalted butter
  • 1 1/2 lbs small red potatoes
  • 1 cabbage (about 2 lbs)
  1. Preheat the oven to 300 F. Drain and rinse the corned beef, dispose of the spice packet.
  2. In a dutch oven put the beef, water, bouillon cubes, 3 chopped carrots, 3 chopped celery, onion, bay leaves, peppercorn, thyme and allspice. Put the lid on and cook for 5 1/2 hours, the meat should be tender when you insert a fork.
  3. Prep the carrots and cabbage. For large carrots cut them in half length wise, smaller carrots can be left in one piece. Cut the cabbage through the core into 8 wedges, keeping the core keeps the pieces from falling apart in the broth.
  4. Take the beef out and place in a pan with 1 cup of liquid. Strain out the solids and pour the liquid in a fat separator, let sit for a few minutes.
  5. Rinse the pot to remove remaining solids, pour all the liquid back into the pot, disposing of the fat.
  6. Bring the liquid to a simmer on medium-high heat, add the potatoes and butter, cook for about 10 minutes. Add the carrots and cabbage and simmer covered for 15 minutes.
  7. Slice the corned beef against the grain and serve with the veggies.



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