Corned beef is so easy to make and tastes so good, I often wonder why I don’t make it more often than I do. It is one of our favorites, yet I just don’t think about making it until late winter. That is going to change in this house! It’s available all year, and I am going to buy it on a regular basis from now on! Correction…. I’m going to buy two hunks all the time because one is not enough, not if I want leftovers for sandwiches, etc. Today I am sharing how I make my basic corned beef dinner….
Most corned beef briskets come with a little packet of seasonings that you add at the time of cooking. I add that, plus pickling spice to pump up the flavor. I started doing this years ago because it just seemed like something was lacking, and I noticed that the packets were getting smaller and really didn’t have much more than mustard seeds, a few pieces of bay leaves and a few peppercorns. So I started adding the pickling spices and whole cloves, allspice and cinnamon. Since then, I have found a blend I really like from a company called Penzey’s and use that. Penzey’s is my go to for almost all my spices and seasonings. This is not a paid endorsement or anything like that, I’ve ordered from them for years, long before this blog.
Back to my corned beef…it’s so simple, I put it in my pot, right out of the package and cover with water. Add my seasonings and simmer. How much easier can it get? I have never bothered with using my crockpot for this, but you could. After the meat is cooked, I finish by placing it in a baking pan and spreading my glaze over the top. It goes in the oven while I cook the vegetables in the cooking water the brisket was in. I love the spicy glaze but you can serve this as a traditional boiled dinner by omitting the glazing step. Dinner is ready…..
Pinterest Ready Photos
- 1 flat cut corned beef brisket (about 4 lbs.)
- 1 Tbsp pickling spice (plus extra whole cloves, allspice, crushed cinnamon if desired) or corned beef spice (I use Penzey's)
- 1 head cabbage, cut into 6 pieces
- 6 carrots, peeled and cut into chunks
- 2 lbs small red potatoes
- For the glaze
- 2 Tbsp yellow mustard
- 2 Tbsp spicy brown mustard
- 1 C brown sugar
- Remove the brisket from the package and place in a 8 qt or larger stock pot. Add seasonings and cover with water. Sometimes I add a beer for extra flavor, that's up to you. Bring to a boil and reduce the heat to a simmer. Cook about 3 hours or until a fork slips easily into the meat. You want the meat tender but not falling apart.
- Combine the mustards and brown sugar for the glaze in a small bowl.
- Line a baking pan with foil. Preheat oven to 325°F. Remove the meat from the stock pot and place it on the foil lined pan. Spoon ½ of the glaze over the meat. Place meat in the oven for 15 mins.
- Meanwhile, add carrots and potatoes to the juices (strain out the spices if desired) in the stockpot and bring to a boil. Add cabbage the last 10 mins, to the carrots and potatoes.
Add additional glaze to the meat after the first 15 mins and continue baking, until vegetables are cooked, about 15 mins longer. I like to let the meat set for at least 10 mins to make it easier to slice. Always slice across the grain.
- This should serve 4 but don't count on much leftover. I usually cook 2 briskets in the same pan if I want extra.