There are a few extra steps when making this boiled corned beef and cabbage dinner, but if you follow the recipe the results are fabulous. After slow simmering, the corned beef is cooked to perfection. Adding the veggies in stages prevents them from being overcooked and soggy. Onions add a ton of flavor to the broth. We loved adding the turnips along with potatoes. We served ours with a hot, buttery slice of soda bread and it was fabulous. Happy St. Patrick's Day! The best corned beef dinner ever. It is a big hit with my 16 haveyear haveold and 6 haveyear haveold boys.
Prep time: Cook time:
Recipe Cuisine: Irish Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 1 package(s) corned beef with spice packet (3-4 lb)
- 1 - cabbage
- 1 - turnip
- 6 - carrots, divided
- 3 - onions
- 1 - celery stalk
- 6 - red potatoes or whichever you prefer
Intructions :
- Rinse the corned beef and put it in a large pot and cover it with water. Add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
- Add celery stalk, 2 carrots, and onion. Cook for another hour. Again, do not let it boil
- After an hour, take the veggies out. Save the onion and discard the other veggies
- Chop the remaining 4 carrots and turnips into one-inch pieces. Add to the pot. When fork tender, remove and set aside
- Quarter the potatoes and add to the pot
- After about 20 to 30 minutes quarter the cabbage and add to the pot
- Return the carrots and turnips and cook until the cabbage is done
- Remove the corned beef from the pot and tent it with aluminum foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl and add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish soda bread and Irish butter. Delish!
Rated 5/5 based on 61 Reviews
Keyword : recipe-Irish-Beef-Stove Top