Prep 15 mins
Cook 2 hrs 30 mins
This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
- 1 (2 -2 1/2 lb) corned beef brisket
- 1 teaspoon whole black peppercorn
- 2 bay leaves
- 3 medium carrots, quartered lengthwise
- 2 medium parsnips, peeled and cut into chunks
- 1 medium rutabaga, peeled and cut into chunks
- 2 medium red onions, cut into wedges
- 10 -12 new potatoes (1 pound)
- 1 small cabbage, cut into 6 wedges (1 pound)
- Trim fat from meat.
- Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
- Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
- Discard bay leaves, if used.
- Remove meat from pot. Thinly slice meat across the grain.
- Transfer meat and vegetables to a serving platter.
This is how I make mine but I forgot to buy turnips. It was delicious.
This was just the way my family liked it. You must, however, buy much more meat than you think you need, because it shrinks so much in cooking. I like to have this with dijon mustard.
Marvelous St. Paddy's dinner, Al. Not so different from what I've always done but the onion, parsnips and rutabaga are new additions and will become traditions from now on. They were terrific. I combined this recipe with the slicing/storage method in recipe #67166 Easy Corned Beef for Deli Sandwiches for the best of both techniques.