Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef Mustard Sauce for Corned Beef.Leftovers make good sandwiches with relish or chutney.

Ingredients Nutrition


  1. Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
  2. Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
  3. Cook for about 2 hours, or until very tender.
  4. Allow to rest in the water for about 20 minutes before slicing.
  5. Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Most Helpful

This was wonderful! I had never cooked corned beef before (other than boiling in a bag) and this was a great, easy recipe. My corned beef was a little smaller, maybe 1.5lbs so I simmered it for about 1.5 hours instead of 2. Great taste, easy to make, my family of 4 loved it. We also used the mustard Mustard Sauce for Corned Beef which was a perfect match. Loved it!

Baker Barb October 19, 2006

My husband said this was the best corned beef he'd ever had. My brisket came with a little packet of spices (I recognized juniper, bay, and whole mustard, not sure what else was in there) which I added along with everything else. My brisket started floating about midway through the cook time, so I weighted it down with a salad plate. I also completely forgot to buy cabbage, so we turned off the heat about 15 minutes shy of 2 hours and left it to cool in the broth for almost an hour while we went to the store--with no apparent harm done.

besidethebox May 04, 2011

Yum! Like Pat not a lot different to how I normally cook corned beef but the ketchup and little extra sugar gives an extra touch of sweetness that was great. I cooked a few vegies along with it but gave the beef a bit of a soak and rinse before hand so it wasn't too salty.

Peter J April 11, 2010