Kevin’s Best Corned Beef

  • Prep Time: 1 hrs 15 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 12
  • About This Recipe

    “This is the best corned beef you will ever have. “

    Ingredients

  • 1 3/4 lbsonions, spiced or unspiced
  • 2 1/2 lbscarrots
  • 6lbscorned beef brisket
  • 1cupmalt vinegar
  • 6ouncesstout beer( such as Guinness)
  • 1tablespoonmustard seeds
  • 1tablespooncoriander seed
  • 1/2 tablespoonblack peppercorns
  • 1/2 tablespoondill seed
  • 1/2 tablespoonwhole allspice
  • 2bay leaves
  • 3lbscabbage, rinsed
  • 2 1/2 lbssmall red potatoes
  • 1/2 cupcoarse grain mustard
  • 1/2 cupDijon mustard
  • horseradish
  • Directions

  • Use a 14 to 20 qt. pan.
  • Coarsely chop enough onions and carrots to make 1 cup each.
  • In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
  • Add water to barely cover beef.
  • Cover pan and bring to a boil over high heat.
  • Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
  • Meanwhile, cut remaining onions into wedges.
  • Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
  • Cut cabbage in half through cores, then into wedges.
  • Scrub potatoes.
  • Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
  • Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
  • With slotted spoon, scoop out vegetables onto warm serving dishes.
  • Using tongs and a slotted spoon, remove beef to a cutting board.
  • Cut off fat.
  • Slice meat across grain, place on warm platters.
  • Serve meat and vegetables with mustards.
  • Reviews

  • “This recipe sounds delicious, and I’m definitely going to use it next time I make corned beef.Just a thought—Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water.Supposedly this cuts the grease that the meat gives off during the actual cooking.Anybody else ever heard this?”

  • “I had never cooked a corned beef before and wanted a recipe to serve family for St. Patrick’s Day. Found this recipe via the Internet and tried it. Everyone at dinner raved about the tenderness of the meat and the flavor. They continue to talk about how good it was. The recipe was easy to follow and everything turned out perfect. In fact, they asked for the recipe.”

  • “What about the creamy white sauce. Corned beef needs this to be VERY YUMMY. check out my recipes I have a recipe for white sauce that I use on corned beef.”

  • “Kevin this recipe is really good! I’ve made the recipe several times. This time I’m trying the recipe without vegetables in the pan as they havent turned out as tasty as I have expected in previous attempts.For those who LOVE corned beef, you will LOVE this recipe!”

  • “You’re right, Kevin!This WAS the best corned beef I’ve ever tasted.The meat was tender and juicy and the cabbage was a good accompaniment.I found the other veggies to be a bit bland though.Next year, when we make this recipe, we will try putting all the seeds into an infusion ball (a mesh ball used by loose tea drinkers) so we don’t have to pick them off the veggies and meat. Thanks for the recipe!”

  • “A suggestion to try: After cutting the fat off the meat (step 15), I often spread the meat with a mixture of equal parts honey and mustard and bake at 350 for about 15-20 minutes. It’s an extra step but it puts a tasty glaze on the meat.”

  • “Wow!I came here looking for a recipe for corned beef because I had never cooked one before. I had to buy most of the spices but it was well worth it. The recipie was easy to follow and my 7 other guests raved about the flavor. They said they could have not gotten a better meal in a restaurant. Thanks!”

  • “easily the best i have ever had.juicy flavorful, not dry.the vegetables retain crispness as well, not bland at all!”

  • “The very best flavor. Absolutely wonderful. I do think it needs to be cooked longer, though. I usually go an extra 25 minutes to ensure absolute tenderness.”

  • “YES!Dee-lishious just the way it was, in my book!Loved the mustard and horseradish side, too.”

  • “Really easy and GOOD”

  • “This is without a doubt the best I’ve ever eaten. I served it to someone who said they don’t usually like Corned beef, but she loved this recipe.”

  • “I tried Kevin’s recipe for the Corned Beef and the recipe on the package of another pre-prepared brisket. The aroma and texture of Kevin’s preparation were exciting. A fine blend of liquids and spices.”

  • “This is the best CB recipe I’ve ever made, but I’ve found that 15-20 minutes for the potatoes was not nearly enough. Maybe it’s the size of slices of potatoes I’m using.”

  • “This was the first St Patrick’s Day that I attempted corned beef and cabbage.I had bought a brisket and didn’t realize that it needed to be a corned beef brisket.So, I found recipe # 115220and brined my brisket before using this recipe to simmer the meat.That meant that we didn’t get corned beef until a week after St P’s day (due to brining), but wow was it worth the wait!The combination of these two recipes made the best corned beef EVER!!!!Thanks, Kevin!”

  • “Very good corned beef recipe.The cabbage definitely benefited from this recipe.”

  • “The best corned beef recipe I’ve ever used.I didn’t have malted vinegar or dill but it was still really great.This recipe adds a lot of depth to the taste making it all to die for.My guests literally cleaned their plates of every drop!”

  • “I cut the recipe in half to serve four people and now I wish I didn’t. My friends couldn’t get enough of it. I’m going to make it again soon, but this time I will make a full portion. I’m sure it won’t go to waste 😉 Hmmm, I wish I had some right now to make a Reuben. Thank you.”

  • “Good”

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