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Corned Beef Dinner

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To me corned beef is by a large margin my favorite meal. It brings back those great memories from my childhood of going to my grandmothers house for dinner and having corned beef, potatoes, and a good loaf of rye bread (and perhaps just a touch of mustard). Alas she passed before I discovered the joys of cooking and nobody in my family has her recipe (probably because she never really wrote them down). So I've spent these last several years searching for a new recipe to love. This is the result, a recipe i picked up a little while ago and have developed a bit since then. It is almost foolproof and will deliver consistent results every time.
 
 
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Step 1: Ingredients and Equipment

This is a one pot meal requiring only a few simple ingredients you can get at any grocery store in America. Here in Tampa it costs me about $15 - $20 depending on the size of the corned beef.

Equipment:

Dutch Oven
Cheese Cloth
Cutting Board
Carving or Bread Knife
Teaspoon Measuring Spoon

Ingredients:

4 Allspice Berries
2 Whole Cloves
1 Cinnamon Stick
2-3 Bay Leaves
2 Teaspoons Black Peppercorns
3 - 5 Pound Corned Beef
1 Bag of Small Potatoes
1 Bag of Baby Carrots

You can of course brine your own corned beef but I honestly don't plan that far ahead so i never do it myself. Traditionally cabbage is also served with corned beef but I hate the stuff so I don't cook it.
Yum! This looks amazing - my grandmother always made food like this. :)
jeffrey4283 (author)  jessyratfink2 years ago
You gotta love Grandmas home cooking.
nlinventor2 years ago
Corned beef and cabbage is a regular meal here where I live. Most always there will be corned beef, cabbage, potatoes, turnip, carrots, and peas pudding. Typically, the corned beef and the peas pudding are put into a large pot filled with cold water. This is boiled on the stove top for 3-4 hours. The veggies are added next and they are cooked until well done. Sweet mustard pickles top it all off.
ironsmiter2 years ago
Cabbage. Must add cabbage to the boil.

There's just something about the CB/C/P combo that works.

The corned-beef gives up it's salt to the potato.
The Beef takes the bitter away from the cabbage.
The potato adds sweetness to the cabbage.


Though, now that I think on it... you probably get very similar results with the carrot.
As long as they are young and sweet(and not the "baby" carrots machined from ancient regular carrots).
You miss out on the best cabbage ever, but if "traditional Irish American food" isn't your thing, or you just HATE cabbage cooked that way...


Good Idea. I'll have to try it.
jeffrey4283 (author)  ironsmiter2 years ago
Thanks. I know that cabbage is the traditional accompaniment however I have despised boiled cabbage since I was a child. You can really boil any vegetable of your choice if you don't mind breaking tradition ;-)
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