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: chopped fresh parsley
- Combine the whole allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.
- Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add the onion and garlic.
- 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 and 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. Slice the corned beef and add to the platter with the vegetables. Reserve 2 cups of the cooking liquid if making the mustard sauce.
Optional Mustard Sauce
- 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.
|Nutritional Guidelines (per serving)|