Corned Beef Recipe – A Family Tradition
Corned beef is a timeless classic that has graced family tables for generations. This simple yet hearty dish was a favorite of my mother’s, and now it’s a staple in my own kitchen. The recipe is straightforward, using only a few ingredients, but the result is a flavorful, tender corned beef that is perfect for a cozy dinner or a St. Patrick’s Day celebration.
The way my mother prepared this dish is how I continue to make it today. While my mum would traditionally cook her vegetables – potatoes, carrots, parsnips, and tiny onions – in the same pot as the meat, I’ve found that this method makes the vegetables overly salty. Instead, I recommend reserving half a cup of the strained cooking liquid, which I use to create a tangy and delicious Mustard Sauce for Corned Beef (recipe #21617). Leftover corned beef makes for an amazing sandwich when paired with relish or chutney.
Recipe Information
| Prep Time | 5 Minutes |
|---|---|
| Cook Time | 2 Hours |
| Total Time | 2 Hours 5 Minutes |
| Yield | Serves 6 |
| Category | Meat |
| Cuisine | Irish, Comfort Food |
| Rating | ⭐⭐⭐⭐⭐ (12 Reviews) |
Ingredients for Corned Beef
| Ingredient | Quantity |
|---|---|
| Water | As needed to cover meat |
| Sugar | 2 tablespoons |
| Vinegar | 2 tablespoons |
| Ketchup | 2 tablespoons |
| Whole Peppercorns | 10 |
| Whole Cloves | 3 |
| Onion (peeled) | 1 |
| Corned Beef (brisket) | 2 to 3 pounds |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 866.4 kcal |
| Total Fat | 63.3 g |
| Saturated Fat | 21.1 g |
| Cholesterol | 326.7 mg |
| Sodium | 3836.6 mg |
| Carbohydrates | 8.8 g |
| Fiber | 0.4 g |
| Sugar | 6.1 g |
| Protein | 60.9 g |
Instructions
-
Prepare the Cooking Liquid
Start by placing all the ingredients into a large saucepan. Ensure there is enough water to cover the corned beef entirely. This helps the meat cook evenly and absorb the flavors from the other ingredients, like the spices, vinegar, and sugar. -
Bring to a Boil
Turn the heat on high to bring the liquid to a boil. You should notice the water start to bubble gently around the edges. Once it’s boiling, reduce the heat to low, ensuring it remains at a gentle simmer. -
Simmer for Tenderness
Cover the saucepan with a lid and allow the corned beef to simmer for about 2 hours, or until the meat becomes very tender and easily shreds with a fork. The longer it cooks, the more flavorful and melt-in-your-mouth tender it will be. -
Rest the Meat
Once the corned beef is fully cooked, turn off the heat but leave the meat resting in the cooking liquid for about 20 minutes. This allows the juices to redistribute within the meat, ensuring every bite is flavorful and juicy. -
Slice and Serve
After resting, remove the corned beef from the pot and slice it thinly against the grain. For a complete meal, I recommend pairing it with some of your favorite vegetables, but be sure to reserve some of the cooking liquid for the Mustard Sauce for Corned Beef recipe (recipe #21617).
Cooking Tips and Notes:
-
Vegetables: If you prefer to cook your vegetables alongside the meat, it’s best to add them later in the cooking process (around the 1.5-hour mark). This prevents them from becoming too salty from the brine of the corned beef. Alternatively, you can cook them separately.
-
Leftovers: Leftover corned beef can be used to make delicious sandwiches or added to soups and stews. The flavorful meat holds up well in various dishes, making it a versatile ingredient in your kitchen.
-
Mustard Sauce: The secret to an amazing corned beef meal is in the sauce. Try my Mustard Sauce for Corned Beef (recipe #21617) for a tangy and sharp contrast that complements the rich, savory flavors of the meat.
Perfect Pairings
This corned beef recipe pairs wonderfully with classic sides such as mashed potatoes, colcannon, roasted carrots, or a simple green salad. Whether you’re celebrating St. Patrick’s Day or just enjoying a hearty meal, this recipe will never fail to impress. Try serving it with a cold pint of Irish stout for the ultimate Irish-inspired feast!
Tips for Making the Best Corned Beef:
-
Low and Slow: Like any tough cut of meat, corned beef benefits from slow cooking. Low and slow heat will break down the fibers, resulting in a tender, melt-in-your-mouth texture.
-
Adjust the Salt: If you’re concerned about the saltiness of the corned beef, feel free to rinse the meat before cooking to reduce some of the salt content. Just keep in mind that the brine is a big part of the flavor.
-
Use the Leftover Broth: The leftover cooking liquid is packed with flavor, so don’t throw it away. You can store it in the fridge for a few days and use it as a base for soups, gravies, or even as a flavorful braising liquid for other meats.
Enjoy your Corned Beef!
This recipe is a true family classic, passed down from my mother to me and now to you. Whether it’s for a special occasion like St. Patrick’s Day or just a simple dinner with loved ones, this corned beef is sure to warm your heart and your stomach.
