Corned Beef

Euchre Tournament
Corned Beef is one of the easiest one-pot dinners to make.  Cook the corned beef first with the spice packet that it comes with.  Then add the cabbage, potatoes (I like small red skins the best), carrots & onions.  As they cook, the vegetables absorb the flavor from the water where the corned beef was cooked. We enjoy serving the corned beef with mustard with some “zip” …  honey mustard, spicy brown mustard, horseradish mustard or honey dijon are some great possibilities to try!

Corned Beef
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled
1 large head cabbage, cut into small wedges
2 medium onions

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 

Add whole potatoes, carrots and onions, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Here is a video that walks you through the process of cooking Corned Beef.


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