1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups apple cider
2 bottles beer
1 cup water
1 large white Vidalia onion, sliced
½ head cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups pearl onions, peeled
2 tablespoons butter
1 tablespoon chopped parsley
creamy horseradish sauce
Takes ,
serves 6.
Instructions
Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
Serve immediately with creamy horseradish sauce, mustard or other condiments of your choice.
Corned Beef Dinner
Ingredients
3 pounds corned beef
1 tablespoon black peppercorns
1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups apple cider
2 bottles beer
1 cup water
1 large white Vidalia onion, sliced
½ head cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups pearl onions, peeled
2 tablespoons butter
1 tablespoon chopped parsley
creamy horseradish sauce
Directions
Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
Serve immediately with creamy horseradish sauce, mustard or other condiments of your choice.
Corned Beef Dinner
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Corned beef cooked slowly in a spiced brine served with cabbage, vegetables and a horseradish cream sauce…
Enjoy this complete CORNED BEEF DINNER throughout the year!
Nowadays it seems like people only search for how to make corned beef on St. Patrick’s Day. If you’re here looking for your Paddy’s Day fix, get to it.
We’re hoping this post inspires you to remember corned beef throughout the year. After all, there’s something so pleasing about one-pot dinner recipes that require minimal effort to feed a crowd.
Here’s why this easy CORNED BEEF DINNER works:
THE CORNED BEEF
Corned beef is a piece of beef brisket that has been cured in salt brine. To boost the flavours, we added pickling spices. This along with the brine also helps to tenderize the meat.
Corned beef is usually cooked slowly on a low heat to further yield a more tender finished serving of the beef. You should do the same when you make this at home.
THE BOUQUET GARNI
The first part of this recipe involves cooking the corned beef slowly in apple cider, beer and water. To add more flavour, we also included a bouquet garni to the pot. This simple, homemade sachet of spices is created by tying up mustard seed, peppercorns, coriander and cloves in a square of cheesecloth. Having these spices infuse the broth and meat this way is less messy than having the spices floating loosely in the pot.
VEGETABLE SIDES
The complete meal is made by adding carrots, potatoes, pearl onions, and cabbage to the slowly simmering pot for the second two hours of cooking. The vegetables become perfectly tender. Then, after a quick chop and toss with butter and parsley, voila – instant veggie side dish. It’s all so easy!
CREAMY HORSERADISH
We were in the middle of shooting this story when two of my visiting cousins, Darlene and Linda asked: “Are you serving it with a creamy horseradish sauce?” I’d never heard of such a thing. Thankfully, they offered to guide me as we made this perfect condiment in record time. Click HERE to watch our 1-minute tutorial on how to make it. Now I wouldn’t serve this meal without it.
Although we purposely created this story as a complete meal idea, I can’t miss the chance to suggest a few things to go with it. Nothing complicated – serve it with this CREAMY COLESLAW and OMA’S APPLE CAKE for dessert.
This CORNED BEEF DINNER sure is simple and delicious. Who’s ready to enjoy?
1 teaspoon each: coriander seeds, cloves, and mustard seed
2 cups apple cider
2 bottles beer
1 cup water
1 large white Vidalia onion, sliced
½ head cabbage, sliced
2 large carrots, ends trimmed
4 potatoes, quartered
2 cups pearl onions, peeled
2 tablespoons butter
1 tablespoon chopped parsley
creamy horseradish sauce
Directions
Preheat oven to 275°F. Place all of the spices onto a square of cheesecloth and tie up to create a bouquet garni. Cut the onion into slices and place into the bottom of a soup pot or Dutch oven. Place the corned beef on top of the onion. Tuck the sachet of spices next to the corned beef add the liquids. Cover and transfer to oven, cooking undisturbed for 2 hours.
At the 2-hour mark, carefully remove the pot from the oven. Add the carrots, onion and potatoes. Lastly, nestle the sliced cabbage on top. Cover and return to the oven and slow-cook for another 2 hours.
Once the meal is cooked, remove the pot from the oven. Remove the cabbage, place into a bowl and cover. Remove the veggies to another bowl. Chop up the carrots, pearl onions and potatoes and then toss them in the butter and chopped parsley. Place into a serving bowl.
To serve the corned beef: Arrange the cabbage on a serving platter. Thinly slice the corned beef and add to the platter with cabbage.
Serve immediately with creamy horseradish sauce, mustard or other condiments of your choice.
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