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.

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.


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


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. :)
You gotta love Grandmas home cooking.
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.
Cabbage. Must add cabbage to the boil.<br><br>There's just something about the CB/C/P combo that works.<br><br>The corned-beef gives up it's salt to the potato.<br>The Beef takes the bitter away from the cabbage.<br>The potato adds sweetness to the cabbage.<br><br><br>Though, now that I think on it... you probably get very similar results with the carrot.<br>As long as they are young and sweet(and not the &quot;baby&quot; carrots machined from ancient regular carrots).<br>You miss out on the best cabbage ever, but if &quot;traditional Irish American food&quot; isn't your thing, or you just HATE cabbage cooked that way...<br><br><br>Good Idea. I'll have to try it.
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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Bio: I enjoy being creative. A drafter in my day job I'm a tinkerer by nature always wanting to know why and how things work ... More »
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