Community Pick
Kevin's Best Corned Beef
"This is the best corned beef you will ever have. "
photo by Jonathan Melendez
- Ready In:
- 4hrs 35mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 3⁄4 lbs onions, spiced or unspiced
- 2 1⁄2 lbs carrots
- 6 lbs corned beef brisket
- 1 cup malt vinegar
- 6 ounces stout beer (such as Guinness)
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seed
- 1⁄2 tablespoon black peppercorns
- 1⁄2 tablespoon dill seed
- 1⁄2 tablespoon whole allspice
- 2 bay leaves
- 3 lbs cabbage, rinsed
- 2 1⁄2 lbs small red potatoes
- 1⁄2 cup coarse grain mustard
- 1⁄2 cup Dijon mustard
- horseradish
directions
- Use a 14 to 20 qt. pan.
- Coarsely chop enough onions and carrots to make 1 cup each.
- In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
- Add water to barely cover beef.
- Cover pan and bring to a boil over high heat.
- Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges.
- Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
- Cut cabbage in half through cores, then into wedges.
- Scrub potatoes.
- Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
- Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
- With slotted spoon, scoop out vegetables onto warm serving dishes.
- Using tongs and a slotted spoon, remove beef to a cutting board.
- Cut off fat.
- Slice meat across grain, place on warm platters.
- Serve meat and vegetables with mustards.
Questions & Replies
-
Can I use regular beer if I'm out of guiness?
Reviews
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This recipe sounds delicious, and I'm definitely going to use it next time I make corned beef. Just a thought---Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water. Supposedly this cuts the grease that the meat gives off during the actual cooking. Anybody else ever heard this? -
I had never cooked a corned beef before and wanted a recipe to serve family for St. Patrick's Day. Found this recipe via the Internet and tried it. Everyone at dinner raved about the tenderness of the meat and the flavor. They continue to talk about how good it was. The recipe was easy to follow and everything turned out perfect. In fact, they asked for the recipe.
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What about the creamy white sauce. Corned beef needs this to be VERY YUMMY. check out my recipes I have a recipe for white sauce that I use on corned beef. -
Kevin this recipe is really good! I've made the recipe several times. This time I'm trying the recipe without vegetables in the pan as they havent turned out as tasty as I have expected in previous attempts. For those who LOVE corned beef, you will LOVE this recipe! -
You're right, Kevin! This WAS the best corned beef I've ever tasted. The meat was tender and juicy and the cabbage was a good accompaniment. I found the other veggies to be a bit bland though. Next year, when we make this recipe, we will try putting all the seeds into an infusion ball (a mesh ball used by loose tea drinkers) so we don't have to pick them off the veggies and meat. Thanks for the recipe!
see 40 more reviews
Tweaks
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Good favor, but too subtle. I had to add salt. Next year I will marinate the seasoned brisket over night to enhance flavor and tenderize. I’m also going to experiment by adding Tbsp of paprika. -
Niiiice. Cut the recipe in half, omitted the horseradish and used dill weed instead of seeds. This is a great technique resulting in a full-flavored corned beef that will be our regular for some time to come. Thanks, Kevin!
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