Corned beef and vegetables is a hearty, comforting dinner that brings tender beef brisket together with potatoes, carrots, cabbage, and flavorful root vegetables. Simmered with stout beer and aromatic spices, this classic one-pot meal is especially popular for St. Patrick’s Day, but it makes a satisfying family dinner any time you’re craving traditional comfort food.
This recipe starts with a large corned beef brisket, either homemade or store-bought. The beef simmers in a mixture of stout beer and water with coriander seeds, bay leaves, dried chile pepper, and allspice berries. As the meat cooks, the liquid takes on savory, spiced flavors that make a delicious base for the vegetables.
Once the beef has started becoming tender, remove it from the pot and cook the vegetables in the flavorful cooking liquid. Potatoes, onions, carrots, parsnips, turnips or rutabaga, and cabbage create a generous assortment of colors and textures. Cooking the vegetables separately from the initial beef simmer helps you manage their doneness instead of leaving everything in the pot for the same length of time.
A large enameled cast-iron Dutch oven is a useful tool for this recipe because it provides plenty of room for the brisket and vegetables to simmer together. Choose a pot large enough to hold the meat comfortably while allowing the liquid to cover it.
The most important step is checking the beef for tenderness rather than relying on the clock alone. Brisket needs time to soften, and the exact cooking time depends on the size and thickness of the cut. When the meat is tender, slice it thinly across the grain for a more pleasant texture.
Arrange the sliced corned beef on a serving platter surrounded by the cooked vegetables. Serve with horseradish cream or a tangy mustard sauce to complement the rich beef. And save those leftovers: sliced corned beef makes excellent sandwiches the next day.
Not what you are looking for? Try these other excellent dinner ideas: Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.
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Corned Beef and Vegetables
- Total Time: 2:40
- Yield: 6 1x
Ingredients
- 1 whole corned beef brisket (6 to 8 pounds), homemade or store bought
- 1 12-ounce bottle Guiness or other Stout Beer
- water to cover
- 1 tablespoon coriander seeds
- 4 bay leaves
- 1 dried chile pepper
- 2 allspice berries
- 8 medium boiling potatoes (unreeled)
- 4 medium onions, peeled and halved through the roots
- 3 small turnips, trimmed and peeled or 1 medium rutabagas, peeled and quartered
- 2 parsnips, peeled and cut into 2-inch chunks
- 6 medium carrots, peeled and left whole
- 1 2-pound head of cabbage, cored and quartered
Instructions
- Place corned beef in a large pot or Dutch oven. Pour in beer and water so meat is covered by 1-2 inches. Add coriander seeds, bay leaves, chile pepper and allspice.
- Bring to a boil then reduce to a simmer and cover the pot. Cook for 2 hours then check the beef by tasting or inserting a knife. If it shows no resistance, it is tender. If not, continue to cook until tender. Remove beef.
- Add vegetables and cook at a slow boil for 20 minutes or until the cabbage is done and the potatoes and root vegetables are tender.
- Add back beef to re-warm for 2-3 minutes. Cut meat across the grain into 1/4-inch slices and arrange on a platter with the vegetables.
- Serve with Horseradish Cream and Guinness Mustard Sauce.
- Prep Time: :15
- Cook Time: 2:25
- Category: Entree
- Method: Stove Top
- Cuisine: Irish