Review Recipe

Corned Beef

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 10 servings
Author Holly Nilsson
Course Main Course
Cuisine Irish
With St. Patricks Day approaching, it's the perfect opportunity to try corned beef. Delicious beef is simmered in a beer and water mixture with seasonings until fork tender. 
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  • 1 corned beef brisket 3-4 lbs
  • 2 bay leaves
  • 1 bottle dark beer optional
  • 1 1/2 lbs baby potatoes halved
  • 3 large carrots
  • 1/2 head cabbage cut into wedges
  • 3 tablespoons salted butter or to taste
  • salt & pepper
  • 1/4 cup fresh parsley

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  1. Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don't have one).
  2. Add one bottle of beer (optional) over corned beef and enough water to cover completely.
  3. Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 1/2 -3 1/2 hours.

  4. Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.

  5. Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.

  6. Place vegetables in a large bowl and toss with butter. Add parsley to taste.

  7. Slice the corned beef against the grain.

Recipe Notes

If your corned beef didn't come with a seasoning packet, add 1-2 tablespoons pickling spice and 2 bay leaves to the water.
Nutrition Information
Calories: 280, Fat: 16g, Saturated Fat: 6g, Cholesterol: 57mg, Sodium: 1151mg, Potassium: 697mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 2g, Protein: 15g, Vitamin A: 3335%, Vitamin C: 57.4%, Calcium: 42%, Iron: 2.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corned beef