Basic Corned Beef Dinner

Basic corned beef dinner recipe

The Spruce / Victoria Heydt

Prep: 20 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
1289 Calories
62g Fat
79g Carbs
105g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1289
% Daily Value*
Total Fat 62g 80%
Saturated Fat 28g 140%
Cholesterol 349mg 116%
Sodium 943mg 41%
Total Carbohydrate 79g 29%
Dietary Fiber 14g 51%
Protein 105g
Calcium 339mg 26%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for basic corned beef dinner
    The Spruce / Victoria Heydt
  2. Combine the whole allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag.

    Combine allspice berries and peppercorn
    The Spruce / Victoria Heydt
  3. Tie the bag tightly with butcher's twine.

    Tie bag tightly
    The Spruce / Victoria Heydt
  4. Put the corned beef in a 6- to 8-quart saucepan or Dutch oven.

    Beef in pot
    The Spruce / Victoria Heydt
  5. Add beef broth, the seasoning bag, the onion, the garlic, and enough water until the beef is just covered.

    Add broth
    The Spruce / Victoria Heydt
  6. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours.

    Cover with lid
    The Spruce / Victoria Heydt
  7. Remove the corned beef to a cutting board, cover with foil, and keep warm.

    Remove corned beef
    The Spruce / Victoria Heydt
  8. Skim fat from the broth.

    Skim fat
    The Spruce / Victoria Heydt
  9. Add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid).

    Add potatoes and carrots
    The Spruce / Victoria Heydt
  10. Bring to a boil; cover, reduce heat to medium-low, and cook for 10 minutes.

    Bring to a boil
    The Spruce / Victoria Heydt 
  11. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

    Add cabbage
    The Spruce / Victoria Heydt 
  12. Remove the vegetables to a platter and keep warm.

    Remove vegetables
    The Spruce / Victoria Heydt
  13. Reserve 2 cups of the cooking liquid if making the mustard sauce. 

    The Spruce / Victoria Heydt

Optional Mustard Sauce

  1. Gather the ingredients.

    Ingredients for basic corned beef dinner
    The Spruce / Victoria Heydt
  2. In a saucepan over medium heat, melt butter.

    The Spruce / Victoria Heydt
  3. Add flour and cook, stirring, for 2 minutes.

    Add flour
    The Spruce / Victoria Heydt
  4. Stir in 2 cups of liquid from the corned beef and the heavy cream into the flour mixture.

    Stir in two cups
    The Spruce / Victoria Heydt
  5. Whisk in grainy mustard.

    Whisk in grainy mustard
    The Spruce / Victoria Heydt
  6. If desired, add a few teaspoons of prepared horseradish, to taste.

    Add horseradish
    The Spruce / Victoria Heydt
  7. Slice the corned beef and serve with the vegetables and mustard sauce. Sprinkle parsley over the potatoes and cabbage, if desired.

    Sprinkle over meal
    The Spruce / Victoria Heydt
  8. Serve and enjoy!

    Basic corned beef dinner
    The Spruce / Victoria Heydt