Recipe by Kevin Connolly
This is the best corned beef you will ever have.
Top Review by Patricia Black
This recipe sounds delicious, and I'm definitely going to use it next time I make corned beef. Just a thought---Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water. Supposedly this cuts the grease that the meat gives off during the actual cooking. Anybody else ever heard this?
- 1 3⁄4 lbs onions, spiced or unspiced
- 2 1⁄2 lbs carrots
- 6 lbs corned beef brisket
- 1 cup malt vinegar
- 6 ounces stout beer (such as Guinness)
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seed
- 1⁄2 tablespoon black peppercorns
- 1⁄2 tablespoon dill seed
- 1⁄2 tablespoon whole allspice
- 2 bay leaves
- 3 lbs cabbage, rinsed
- 2 1⁄2 lbs small red potatoes
- 1⁄2 cup coarse grain mustard
- 1⁄2 cup Dijon mustard
Directions See How It's Made
- Use a 14 to 20 qt. pan.
- Coarsely chop enough onions and carrots to make 1 cup each.
- In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
- Add water to barely cover beef.
- Cover pan and bring to a boil over high heat.
- Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges.
- Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
- Cut cabbage in half through cores, then into wedges.
- Scrub potatoes.
- Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
- Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
- With slotted spoon, scoop out vegetables onto warm serving dishes.
- Using tongs and a slotted spoon, remove beef to a cutting board.
- Cut off fat.
- Slice meat across grain, place on warm platters.
- Serve meat and vegetables with mustards.