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Filed Under Main DishBrisket
Corned Beef & Vegetables

Canada Canada
Shared by: Minnie D.

1 3/4 pounds Onions
2 1/2 pounds Carrots
6 pounds Corned beef brisket
1 cup Malt vinegar
6 ounces Irish stout
1 tablespoon Mustard seed
1 tablespoon Coriander seed
1/2 tablespoon black Peppercorns
1/2 tablespoon Dill seed
1/2 tablespoon Allspice
2 whole Bay leaves
3 pounds Cabbage
2 1/2 pounds small Red potatoes

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Stove Top


30 Minutes


3 Hours


3 Hours 30 Minutes



Average Rating:



Serve Corned Beef and vegetables with coarse-grain and Dijon mustard.
Minnie D., 10/11/2017
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Coarsely chop enough onions and carrots to make 1 cup each.

In large pot place onions, carrots, corned beef, malt vinegar, Irish stout, mustard seed, coriander seeds, peppercorns, dill seed, allspice and bay leaves. Add water to barely cover the meat. Cover pot and bring to a boil over high heat. Reduce heat and simmer until meat is tender when pierced with a fork, about 2 1/2 to 3 hours.


Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths. Cut cabbage in half through core then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to corned beef and place cabbage on top. Cover and return to a boil over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platter. With a slotted spoon scoop out vegetables and arrange around the meat.





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