Here’s a step-by-step post on how I prepare Corned Beef Brisket with Boiled Vegetables. Foolproof and delicious!

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

It’s that time of year! Ya know big bowl of Lucky Charms for breakfast, I’m wearing green so I don’t get pinched and the smell of beef brisket is in the air!

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

It’s St. Patrick’s Day.. and in this Irish household the only meal I’m allowed to make today is this boiled dinner! This is a classic recipe and being that I’m only using one pot, clean up is a cinch!

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

To Make This Corned Beef Brisket with Boiled Vegetables You Will Need:

  • 1 (3 to 4) pound beef brisket
  • Seasoning packet (included in the beef brisket)
  • a whole medium head of cabbage, cut into wedges
  • 1-1/2 pounds baby red skinned potatoes, halved if large
  • 5-6 medium carrots, peeled, cut into 1 inch pieces

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

You can either make your own pickling spice or use the one that comes with the beef brisket. I have a friend that uses the packaged spices and then adds her own as well. So do what you feel like… you can’t go wrong!

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Place the beef brisket in a large heavy stock pot.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Cover with water that is at room temp and add the seasonings.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Cover with a lid and bring to a boil. Once at a boil; reduce to a simmer, cover and cook for approximately 50 minutes per pound.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Come back in a few hours.

Wash up the potatoes and if your potatoes are on the large side, you can cut them in half.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Trim, peel and cut your carrots in to one inch pieces then cut into one inch chunks. Next add both the potatoes and carrots in with thirty minutes left in the cooking time.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

You’ll want to use a medium or two small green cabbages. Try not to buy one too big, the smaller take less time to cook and are easier to cut into quarters.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Trim the core if it needs it; otherwise cut your cabbage in to 8 wedges, leaving the core intact.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Remove the corned beef to a cutting board and cover tightly with foil. With 15 or 20 minutes {depending on how big the wedges are} remaining, add the cabbage to the potatoes and carrots.

Let’s recap: In the last 30 minutes of cooking add potatoes and carrots (cover). In the last 15 to 20 minutes you remove the corned beef, cover with foil and then add in the cabbage wedges.

Your vegetables are done when a knife glides through easily.

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Believe it or not there is a correct and an incorrect way to cut corned beef. I think eHow has excellent instructions. Click HERE to see how it’s done!

Corned Beef Brisket with Boiled Vegetables l SimplyScratch.com

Happy St. Patrick’s Day!

Enjoy! And if you give this Corned Beef Brisket with Boiled Vegetables recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Corned Beef Brisket with Boiled Vegetables
Yield: Serves 4-6

Corned Beef Brisket with Boiled Vegetables

A classic Irish-American boiled dinner.

Prep Time 5 minutes
Cook Time 2 hours
Additional Time 1 hour
Total Time 3 hours 5 minutes

Ingredients

  • 1 (3 to 4) pound beef brisket
  • Seasoning packet (included in the beef brisket)
  • 1 whole medium head of cabbage, cut into wedges
  • 1-1/2 pounds baby red skinned potatoes, halved if large
  • 5-6 medium carrots, peeled, cut into 1 inch pieces

Instructions

  1. Place your beef brisket in a large stock pot and cover with water, leaving a few inches at the top of the pot. 
  2. Sprinkle in seasoning packet.
  3. Cover and bring to a boil. Once boiling, reduce to a simmer and cook for 50 minute per pound. 
  4. When 30 minutes are remaining; add potatoes and carrots and cover. 
  5. In the last 15 minutes or 20 depending on the size of the cabbage wedges, remove the corned beef to a cutting board and cover tightly with aluminum foil. Add the cabbage wedges to the pot and cover. Your vegetables are done when a knife glides through easily.
  6. I like to serve my boiled vegetables with butter, salt and pepper, and I love to dip my corned beef in mustard.

Notes

The time mentioned is approximate. Typically you need to cook the corned beef 50 minutes per pound.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 105mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 6g
All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.