It really doesn’t take much extra effort to make your corned beef go way beyond what the recommendations from the manufacturer gets you… Our memorable Corned Beef takes the traditional store bought corned beef to the next level!
Process To Make Memorable Corned Beef
We really like to have left overs when we make a corned beef. We used about a 4 pound roast in our video. This is a larger corned beef, so go for the high end of each of the flavoring recommendations. If you’re 3.25-3.75 pounds, go in the middle, and under 3.25 pounds, add the smaller amount of each spice.
In addition to the spice packet that you get with your corned beef that you pick up at the store, here are the additional spices that make your corned beef stand out! Pick the range based on the size of your corned beef and you taste for additional spice.
2-3 Bay Leaves – we used 3 in the video because our corned beef was larger
4-6 Garlic Cloves. If the garlic is really big, cut the cloves in half and let them add a bit of additional flavor! Depending on the size of the cloves, I’d definitely use 6 smaller cloves, or 4-5 bigger cloves cut in half to really add that garlic flavor to the meat.
5-7 cloves – Again, depending on the size of the beef.
A few extra additions makes the big difference as you get ready to cook your corned beef. Time to make St Patrick’s Day amazing!
The vegetables that are also cooked in the same water have the extra flavor from the spices you have included. I really think you’re going to enjoy the extra flavor from this recipe!
Cut the corned beef against the grain (find which way the grain or lines go through the roast, then cut opposite of the lines) to make very tender and tasty slices! Don’t cut more than you’ll eat for your meal. The roast stays much juicier if you leave it in a larger piece than individual slices to save for later.
Other Options with this Corned Beef
Just in case you have any left-overs when you cook this corned beef, check out out recipe for Creamy Rueben Soup. This soup is incredibly rich, creamy, and tastes just like a Rueben sandwich (especially if you serve some rye bread with it!)
Every spoonful beings warm, amazingly creamy goodness with the leftovers from this corned beef!
Wine Time
A lighter red is perfect with this recipe. Grab a Pinot Noir, a light Chianti, or a Beaujolais to pair perfectly with this dish!
Memorable Corned Beef
Course: Beef, Entrees, RecipesCuisine: IrishDifficulty: Medium10
servings15
minutes3
hours20
minutes463
kcal3
hours35
minutesIt really doesn’t take much extra effort to make your corned beef go way beyond what the recommendations from the manufacturer gets you… Our memorable Corned Beef takes the traditional store bought corned beef to the next level!
Ingredients
Corned Beef Roast
Yellow Onion – small to medium sized – diced
2-3 Bay Leaves
4-6 Garlic Cloves (big cloves should be cut in half)
5-7 Cloves
6-10 Black Peppercorns
Carrots, Turnips, Potatoes, etc. Add your favorite root vegetables
Cabbage – one head cut in quarters with root removed
Directions
- Place the roast in a large pan and cover with cold water. Add the quartered onion, bay leaves, garlic cloves, cloves, peppercorns and the spice package that came with the roast
- Bring to a boil, then turn temperature down to a simmer and cook 2-2.5 hours with the lid on the pot
- Once the roast is starting to get fork tender (poke with a fork and if it inserts easily, go onto the next step!) start to add in the vegetables
- Turnips take the longest (45-50 minutes) then carrots (40-45 minutes) small potatoes (30 minutes) and finally cabbage (20 minutes)
- Once fork easily pierces the meat, is is done. Allow to rest for 10-15 minutes, then slice against the grain. Drain the other vegetables and serve with the meat