|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||80%|
|Saturated Fat 28g||140%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 14g||51%|
|*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.|
This basic corned beef dinner recipe is an all-in-one boiled dinner made with a variety of spices and vegetables along with corned beef brisket, but feel free to add turnips or cut-up rutabagas to the pot along with the carrots and potatoes. The corned beef is cooked with whole spices in a bouquet garni bag or cheesecloth bag. In a pinch, if you don't have cheesecloth, use a tea ball or tea infuser, or tie them in a sturdy coffee filter. The mustard sauce is optional, but definitely adds a nice layer of flavor to what is otherwise a basic dish.
The recipe makes about six servings, but it can easily be scaled up for more. It is always a good idea to cook more considering the great leftover possibilities like corned beef hash, sandwiches, and casseroles.
- 8 allspice berries
- 1 teaspoon black peppercorns
- 2 large bay leaves (crumbled)
- 2 sprigs fresh thyme (or about 1/2 teaspoon dried thyme)
- 1 corned beef brisket (about 4 pounds)
- 3 cups beef broth
- 1 medium onion (cut into 6 to 8 wedges)
- 1 clove garlic (minced)
- 2 1/2 to 3 pounds potatoes (Yukon gold or red-skinned, washed and quartered)
- 4 large carrots (halved and cut into 3-inch lengths)
- 1 small head cabbage (cored and cut into 6 to 8 wedges)
- For the Optional Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups reserved liquid from corned beef
- 1 cup heavy cream
- 2 tablespoons mustard (or to taste, grainy variety)
- Optional: 2 to 3 teaspoons horseradish
- Optional: fresh parsley (chopped)
Gather the ingredients.
Combine the whole allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag.
Tie the bag tightly with butcher's twine.
Put the corned beef in a 6- to 8-quart saucepan or Dutch oven.
Add beef broth, the seasoning bag, the onion, the garlic, and enough water until the beef is just covered.
Bring to a boil; reduce heat to low, cover, and simmer for 2 hours.
Remove the corned beef to a cutting board, cover with foil, and keep warm.
Skim fat from the broth.
Add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid).
Bring to a boil; cover, reduce heat to medium-low, and cook for 10 minutes.
Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.
Remove the vegetables to a platter and keep warm.
Reserve 2 cups of the cooking liquid if making the mustard sauce.
Optional Mustard Sauce
Gather the ingredients.
In a saucepan over medium heat, melt butter.
Add flour and cook, stirring, for 2 minutes.
Stir in 2 cups of liquid from the corned beef and the heavy cream into the flour mixture.
Whisk in grainy mustard.
If desired, add a few teaspoons of prepared horseradish, to taste.
Slice the corned beef and serve with the vegetables and mustard sauce.
Sprinkle parsley over the potatoes and cabbage, if desired.
Serve and enjoy!