Corned Beef

When I saw Megan post this Corned Beef on St Patrick’s Day last year, I knew I had to make it. She mentioned that she makes corned beef every year for the holiday and enjoyed the recipe. I had never made it before so I decided to give it a shot that very day. I think I can count the number of times I’ve made a recipe the day I first saw it on one hand.

Corned Beef

As Megan said, this recipe is easy to throw together and the meat and vegetables come out amazingly flavorful. Since this was my first time making corned beef, I can’t comment on how it compares to other recipes, but I can say that I’m using this recipe again this year to make corned beef on St Patrick’s Day. I served this with some braised cabbage.

Corned Beef

One Year Ago: Some St Patty’s Day Treats
Two Years Ago: Cranberry Apple Pie and Hasselback Potatoes with Spinach Pesto
Three Years Ago: Double Peanut Butter Cookies
Five Years Ago: Vegan Vanilla Raspberry Cupcakes

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Corned Beef

Easy corned beef recipe perfect for serving on St Patrick's Day

Yield: Serves 6-8

Ingredients:

4-5 pound corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 Tbsp whole black peppercorns
1 Tbsp minced fresh thyme
1 tsp whole allspice
3 Tbsp unsalted butter
1 1/2 pounds small red potatoes
Freshly ground pepper

Directions:

Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours.

Transfer meat to 9x13 inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste.

Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.

Recipe from Cook's Country

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6 Responses to “Corned Beef”

  1. #
    1
    Megan — March 21, 2013 at 7:22 pm

    I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!

  2. #
    2
    Erica @ In and Around Town — March 22, 2013 at 9:05 am

    I have never made corned beef myself, but it always looks so tasty!

  3. #
    3
    Monica — March 8, 2014 at 1:52 pm

    Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?

    • beantownbaker — March 9th, 2014 @ 10:17 am

      Yep! Just dump it in and throw it in the oven.

  4. #
    4
    Monica — March 17, 2014 at 9:27 pm

    I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html

    • beantownbaker — March 18th, 2014 @ 8:05 am

      So glad you enjoyed it! What a fun day with your little leprechaun!

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