Corned Beef Recipe

My corned beef recipe whips up a beautiful Irish dinner, all in one pot! Complete with tender veggies and juicy, flavorful beef brisket!

Course Main Course

Cuisine American, Irish

Keyword corned beef, easy ingredients, one pot dinner

Prep Time 10

Cook Time 2 45

Total Time 2 55

Servings

Calories 576kcal

Place: Place the corned beef in a large pot. Sprinkle the spice packet that your corned beef came with inside of the pot. Toss in your bay leaves.
3-4 pound Corned beef brisket, 2 Bay leaves
Pour: Pour in beer (or beef broth) over the corned beef and enough water to cover completely. (I used 6 cups of water)
4 cups Dark beer, 6 cups Water
Boil: Bring to a boil over high heat. Cover the pot with a lid, reduce the heat to low, and simmer for 45-50 minutes per pound, until fork-tender (about 2-3 hours).
Remove: Once the corned beef is fork-tender, remove it from the pot and set aside on a plate. Cover your corned beef with foil and let it rest.
Season: In a large bowl season your carrots, cabbage, and potatoes with salt and pepper.
3 large Carrots, ½ head Cabbage, 1 teaspoon Salt, 1 teaspoon Pepper, 5 large Red potatoes
Boil: Toss in the seasoned veggies, and place the lid back on. Cook for about 15-20 minutes, or until the vegetables are tender.
Slice: Carefully slice the corned beef brisket against the grain.
Serve: Garnish with fresh thyme (optional). Serve soft vegetables and sliced corned beef on a plate, and enjoy!
1 tablespoon Fresh thyme

It's hard to over-cook corned beef! Don't fuss too much about pulling it out of the pot right on time; it'll only get more tender as it keeps cooking.

You can always add even more pickling spices if you want! Great additions include whole mustard seeds, garlic cloves, black peppercorns, whole coriander seeds, and a sliced onion.

For extra flavor, set a cast iron skillet over high heat and add a small amount of vegetable oil, then sear the beef before adding it to the pot. This will boost the flavor that extra little bit!