Not just for St. Patrick’s Day, a classic Corned Beef dinner is full of comforting flavours any time of year. Corned Beef Brisket is braised in advance with a variety of root vegetables until tender and succulent then simply warmed for service. Alternatively, omit the vegetables and prepared corned beef to use in a variety of other classic menu items such as sandwiches, hash, chowder, or something more innovative such as egg rolls, warm creamy dip, perogies or pizza.

Ingredients

Here are the following ingredients:

  • 8 lb (3.5 kg) Prepared Corned Beef Brisket
  • 8 bay leaves
  • 2 tbsp (30 mL) coriander seeds
  • 2 tbsp (30 mL) mustard seeds
  • 2 tbsp (30 mL) peppercorns
  • ½ tsp (2 mL) whole cloves
  • 2 lb (1 kg) onions, halved
  • 3 lb (1.5 kg) green cabbage, cut into 16 wedges
  • 4 lb (2 kg) carrots, peeled and cut into 2-inch (5 cm) pieces
  • 4 lb (2 kg) turnips, peeled and cut into 2-inch (5 cm) pieces
  • 4 lb (2 kg) Yukon Gold potatoes, peeled and cut into 2-inch (5 cm) pieces
  • 2 tbsp (30 mL) kosher salt

Service

  • 8 oz (250 g) butter, sliced into pats
  • 1 cup (250 mL) finely chopped fresh parsley

Preparation

  1. Portion corned beef brisket into four pieces. Divide beef evenly between two large Dutch ovens or stainless steel braisers. Pour 8 to 10 cups (2 to 2.5 L) water into each Dutch oven to cover beef.
  2. Prepare 2 bouquet garni pouches with bay leaves, coriander seeds, mustard seeds, peppercorns and cloves. Add a pouch and half the onions to each Dutch oven. Set over high heat and bring to a gentle boil; cover. 
  3. Cook, in a conventional oven at 325°F (170°C), for 1½ to 2 hours or until beef is fork-tender.
  4. Divide cabbage wedges, carrots, turnips and potatoes evenly between Dutch ovens. Season each pan with 1 tbsp (15 mL) salt. Cover and return to oven.
  5. Cook for an additional 1½ to 2 hours or until vegetables are tender and internal temperature of brisket reaches 200°F (100°C). Remove bouquet garni pouches and onions; discard.
  6. Transfer brisket and vegetables to a clean hotel pan. Strain cooking liquid; discard solids. Cool completely, cover and refrigerate or hold for service. Hold beef and vegetables separate from cooking liquid.

Service

  1. Thinly slice corned beef across the grain to yield a 5 oz (150 g) portion.
  2. Add beef, 1½ cups (375 mL) root vegetables, 1 cabbage wedge and ½ cup (125 mL) cooking liquid to skillet; cover and simmer to reheat gently.
  3. Plate beef and vegetables; ladle broth over top. Serve with a pat of butter and garnish with parsley.

Beef Cuts

Brisket and Shank

Brisket