Corned beef, oh corned beef, the star of so many family dinners, especially around St. Patrick’s Day! This quintessential dish, whether a cherished family tradition or a new culinary adventure, always brings warmth and flavor to the table. I have countless memories of my grandmother’s kitchen filled with the aroma of simmering spices and tender beef, and I’m so excited to share my version of this classic recipe with you. This is more than just a recipe; it’s a taste of home, a celebration of heritage, and a comforting meal that’s sure to please. Thinking about this dish already makes me feel warm and cozy.
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Why You Will Love This corned beef Recipe
This corned beef recipe isn’t just delicious; it’s also incredibly simple to make. The slow cooking process ensures a tender, juicy, and flavorful result every time. Whether you’re looking for the perfect St. Patrick’s Day corned beef dish or simply craving a comforting meal, this recipe is a winner. The best part? It requires minimal effort and yields maximum flavor. I remember one St. Patrick’s Day when I was short on time. I threw everything into the slow cooker, and it was the best, most tender corned beef ever!
Ingredients Needed for This corned beef Recipe
- Corned Beef Brisket: 3 4 pounds, preferably point cut for maximum flavor
- Water: Enough to cover the brisket in the pot
- Pickling Spice Packet: Usually included with the corned beef, or about 2 tablespoons homemade
- Bay Leaves: 2
- Yellow Onion: 1 large, quartered
- Garlic Cloves: 4, smashed
- Carrots: 3 medium, peeled and chopped
- Celery: 2 stalks, chopped
- Potatoes: 1.5 pounds, Yukon Gold or Red Potatoes, peeled and quartered
- Cabbage: 1 medium head, cored and cut into wedges
How to Make This corned beef Recipe
- 1. Rinse the Brisket: Remove the corned beef brisket from its packaging and rinse it thoroughly under cold water. This helps remove excess salt.
- 2. Place in Pot: Place the brisket in a large pot or Dutch oven. Cover it completely with water.
- 3. Add Spices and Aromatics: Add the pickling spice packet, bay leaves, quartered onion, and smashed garlic cloves to the pot.
- 4. Bring to a Boil, Then Simmer: Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 3 to 3.5 hours, or until the brisket is tender.
- 5. Add Vegetables: After 3 to 3.5 hours, add the chopped carrots and celery to the pot. Cook for another 30 minutes.
- 6. Add Potatoes: Add the quartered potatoes to the pot and cook for 30 more minutes, or until the potatoes are tender.
- 7. Add Cabbage: Add the cabbage wedges to the pot and cook for the last 15 minutes, or until the cabbage is tender but still slightly firm. Don’t overcook it!
- 8. Rest and Slice: Remove the brisket from the pot and let it rest for 10 15 minutes before slicing against the grain. This helps it retain its juices.
- 9. Serve: Arrange the sliced corned beef, carrots, celery, potatoes, and cabbage on a platter. Ladle some of the cooking liquid over the top for extra flavor.
Craving more delicious comfort food? You might like my post sharing the Best Corned Beef Recipe!
How to Serve This corned beef Recipe
Serving this traditional corned beef is all about creating a comforting and satisfying meal. Arrange the sliced corned beef brisket on a large platter, surrounded by the cooked carrots, celery, potatoes, and cabbage. Ladle some of the flavorful cooking liquid over everything to keep it moist and add extra richness. Consider serving it with a dollop of horseradish sauce or a side of crusty bread for soaking up the delicious juices. For a truly classic St. Patrick’s Day corned beef experience, pair it with a pint of your favorite Irish stout!
How to Store This corned beef Recipe
Proper storage is essential to maintain the quality and flavor of your corned beef.
- Refrigeration: Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 4 days.
- Freezing: For longer storage, freeze the corned beef separately from the vegetables in freezer safe containers. Corned beef can be frozen for up to 2 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the corned beef and vegetables in a pot on the stove over low heat, or in the microwave until warmed through. Add a little water or broth to prevent drying out.
Tips to Make This corned beef Recipe
- Choose the Right Cut: Use a point cut brisket for maximum flavor due to its higher fat content. Ask your butcher for the best cut!
- Don’t Overcook: Overcooked corned beef can become dry and tough. Cook it low and slow until it’s fork tender.
- Rest the Brisket: Letting the brisket rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful dish.
- Add Beer: For an extra layer of flavor, add a bottle of dark beer (like Guinness) to the cooking liquid.
Want even more tips? Check out this post with several pointers for a Best Corned Beef Recipe 2!
Helpful Notes for This corned beef Recipe
- Pickling Spice: If your corned beef doesn’t come with a pickling spice packet, you can make your own. A good mix includes coriander seeds, mustard seeds, black peppercorns, allspice berries, bay leaves, and cloves.
- Cabbage: Add the cabbage towards the end of the cooking time to prevent it from becoming too mushy.
- Saltiness: If you find the corned beef too salty, you can soak it in cold water for a few hours before cooking to draw out some of the salt.
Variation of This corned beef Recipe
- Slow Cooker Corned Beef: For an even easier method, try making this recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 8 10 hours.
- Instant Pot Corned Beef: If you’re short on time, use an Instant Pot. Cook the corned beef on high pressure for about 75 90 minutes, followed by a natural pressure release.
- Spicy Corned Beef: Add a pinch of red pepper flakes or a chopped jalapeño to the cooking liquid for a little heat.
How long does it take to cook corned beef?
Corned beef typically takes about 3-4 hours to cook using stovetop simmering or pressure cooking. The cooking time depends on the size of the brisket, but it’s ready when fork-tender.
What’s the best way to store leftover corned beef?
Leftover corned beef should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; thaw it completely before reheating.
What are some side dishes to serve with corned beef?
Classic side dishes for corned beef include cabbage, potatoes, and carrots, commonly known as corned beef and cabbage. Other options are parsley potatoes, horseradish sauce, or even whole-grain mustard.
Why is my corned beef tough?
Corned beef can be tough if it’s not cooked long enough or if the heat is too high. Slow cooking at a consistent simmer is key to breaking down the connective tissues and achieving a tender result.
Conclusion
I hope you enjoy this corned beef recipe as much as my family does! There’s nothing quite like the comforting aroma and delicious taste of a well made traditional corned beef. It’s a dish that brings people together, creates memories, and fills the heart with warmth. So grab your ingredients, gather your loved ones, and get ready to enjoy a truly unforgettable meal filled with flavor of corned beef. Please feel free to leave a comment below with any questions or feedback!
Corned Beef: The Ultimate St. Patrick’s Day Recipe
- Total Time: 4 hours
- Yield: 6-8 servings 1x
Description
A classic corned beef recipe, perfect for St. Patrick’s Day or any comforting family dinner. Tender brisket slow-cooked with aromatic spices and served with flavorful vegetables.
Ingredients
- 3–4 lb corned beef brisket, preferably point cutnWater, enough to cover the brisketn2 tbsp pickling spice (or spice packet included with brisket)n2 bay leavesn1 large yellow onion, quarteredn4 cloves garlic, smashedn3 medium carrots, peeled and choppedn2 stalks celery, choppedn1.5 lb Yukon Gold or Red potatoes, peeled and quarteredn1 medium head of cabbage, cored and cut into wedges
Instructions
- Rinse the corned beef brisket thoroughly under cold water.nPlace the brisket in a large pot or Dutch oven and cover with water.nAdd pickling spice, bay leaves, quartered onion, and smashed garlic.nBring to a boil, then reduce heat to low, cover, and simmer for 3-3.5 hours, or until tender.nAdd carrots and celery and cook for 30 minutes.nAdd potatoes and cook for 30 minutes.nAdd cabbage and cook for 15 minutes, or until tender-crisp.nRemove brisket and let rest for 10-15 minutes before slicing against the grain.nArrange sliced corned beef, carrots, celery, potatoes, and cabbage on a platter. Ladle some cooking liquid over the top and serve.
- Prep Time: 15 minutes
- Cook Time: 3.75 hours
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
