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

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!

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!

As you can see the ingredients are pretty straight forward, but I just can’t help adding the text ;).

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!

Place the beef brisket in a large heavy stock pot.

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

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.

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.

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.

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.

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

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.

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!

Happy St. Patrick’s Day!

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

Print

Yield: Serves 4-6

Corned Beef Brisket with Boiled Vegetables

An Irish-American boiled dinner classic.

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

Place your beef brisket in a large stock pot and cover with water, leaving a few inches at the top of the pot. 

Sprinkle in seasoning packet.

Cover and bring to a boil. Once boiling, reduce to a simmer and cook for 50 minute per pound. 

When 30 minutes are remaining; add potatoes and carrots and cover. 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.

I like to season my boiled vegetables with butter, salt and pepper, and I love to dip my corned beef in mustard! Yum!

Notes

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