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The traditional St. Patrick’s Day dish.

Corned Beef
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3½ pounds seasoned corned beef brisket
  • 4 medium sized turnips, peeled and quartered
  • 6 red new potatoes, peeled and quartered
  • 4 large carrots, cut into thirds and the thickest pieces quartered lengthwise
  • 1 small head cabbage, cut into fourths
  1. Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for 3 ½ hours or until the meat is tender (a fork goes through easily).
  2. Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Raise the temperature and bring the broth to a high simmer. Cook at a high simmer until the vegetables are tender about 15-30 minutes longer.
  3. Slice the meat in thin slices across the grain.
  4. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish and mustard.