|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Corned beef is a salt-cured cut of beef. It's usually cut from the brisket, but other cuts, including round, rump, or tongue, are sometimes used. In the US, corned beef is a tradition on St. Patrick's Day. Corned beef and cabbage is a classic Irish-American dish and is thought to be a variant of the Irish bacon and cabbage.
This corned beef brisket is perfectly seasoned with pickling spices and a variety of vegetables. The simmered corned beef is finished in a low oven with a delicious glaze made with mustard and brown sugar. Sweet pickle juice is added to the roasting pan, adding even more tangy flavor to the brisket.
Serve corned beef with boiled cabbage, potatoes and carrots for a classic boiled dinner. If you have leftovers, you're in luck! Use leftover sliced corned beef in Reuben sandwiches, make a delicious corned beef hash, or add them to a casserole. Corned beef and cabbage soup and corned beef and cabbage rolls are a few of the more creative uses.
- 4 pounds corned beef brisket
- 1 rib celery
- 1 large onion
- 1 medium carrot
- 1 tablespoon mixed whole pickling spices
- 1/3 cup brown sugar (light or dark, packed)
- 1 tablespoon Dijon mustard
- 1/2 cup pickle juice (sweet)
Gather the ingredients.
Rinse the corned beef brisket under cold running water and place it in a large stockpot or Dutch oven. Cover the meat with cold water and add the mixed pickling spices.
Slice the celery and cut the onion into chunks. Slice the carrot into 1/2-inch rounds. Add the vegetables to the pot with the corned beef.
Place the pot over high heat and bring to a boil. Reduce heat to low, cover, and simmer the beef for 4 to 4 1/2 hours.
Remove the pot from the heat and allow the corned beef to cool in the broth.
Heat the oven to 300 F.
Remove the brisket from the broth and place it in a shallow roasting pan. Discard the broth and seasoning vegetables. If there is a layer of fat on the brisket, score it with a knife.
In a bowl, combine the brown sugar with the mustard to make a smooth paste. Rub the mustard mixture over the brisket. Pour the pickle juice into the roasting pan.
Bake the corned beef in the preheated oven for 1 hour, occasionally basting with the pan drippings.
- The point cut and flat cut are two popular cuts of corned beef brisket. You'll notice that the point cut comes to a point while the flat cut is more of a rectangular shape. The point cut has more fat, making it juicy and a good choice for shredding. The flat cut is leaner than the point cut and a better choice if you like neat slices.