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Growing up, what I remember of corned beef is that I hated it. My mom loved it and would prepare one every so often and my sister, Kelsey, and I would suffer through the meal. My guess is that since Mom loved Reuben sandwiches so much, the leftover corned beef was more of the goal than the roast itself.
I think for my sister and me, the problem was the quality and flavor of the repackaged corned beef. Today, I do not always take the time to corn my own brisket. I’ve done the work, and it’s certainly delicious, but I don’t always want to commit the time. Thankfully, in today’s world, we have access to terrific corned beef that we don’t have to prepare at home.
What type of beef to buy
This recipe starts with the brisket. Personally, I choose grass-fed beef, which may surprise some since I’m surrounded by Iowa cornfields. Grass-fed beef is often raised with regenerative farming practices. The farmer puts just as much care into the land as they do into the cattle. Organic grass-fed cattle have more nutrients from eating nutrient-dense prairie. Makes sense, right? This means they have more protein, more nutrients, and more omega-3 fatty acids. All of this really means that they are not only healthier but also taste better when consumed!
When you buy corned beef at the market, it already has all of the spices and flavoring. All we need to do is prepare it correctly at home and enjoy the perfect corned beef without the work of making it ourselves.
The ingredients in this corned beef
- Corned beef is the obvious star in this recipe. Any corned beef you find and chose will have the iconic flavor. This type of beef, which is a brisket cut, is slightly pickled with spices. The end result will always be more red-colored than traditional beef which is not corned. The pickling imparts more of this iconic color.
- Beef stock helps create a rich jus and ensures that the beef is moist. Do not worry about making your own stock. Bouillon works well in this case.
- Worcestershire sauce provides a deeper flavor to the overall stock. A little bit of this magic sauce added to the stock creates a depth that tastes like it was a rich, long-cooking-time stock, but without any of the work.
- Carrots are a staple with any pot roast since they add a delicious sweetness to the meal. I like to keep my carrots in large pieces so they do not become mushy during the cooking time.
- Cabbage is a hands-down must with corned beef. Cabbage became widely used with corned beef to celebrate Saint Patrick’s Day because it was inexpensive. The cooked cabbage will take on the flavors from the jus cooking alongside the roast.
For this classic meal, the ingredients are simple and straightforward. But each one makes a difference in the roast. While the cabbage may turn off some people, I’m often surprised how enjoyable cooked cabbage is. Since the cabbage is cooked under the brisket, the flavor is rich with the beef stock jus. Plus, the simple flavor of the cabbage lends well with the unique flavor of the corned beef.
Watch how to make this corned beef
Corned Beef with Cabbage & Carrots
- 2-3 lb corned beef
- 1 large onion
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 small cabbage (about 2 lb) cut in wedges
- 1 ½ lb carrots washed and cut in large pieces
- Preheat oven to 350°F.
- Peel and slice the onion into wedges. Lay the onion in the bottom of the Dutch oven. Place the corned beef on top of the onion as if the onion wedges are acting as a roasting rack. Mix the Worcestershire with the beef stock and pour it into the Dutch oven around the corned beef. Cover the Dutch oven with the lid and place in the preheated oven until the meat is just beginning to become tender, about 2 hours.2-3 lb corned beef, 1 large onion, 1 tbsp Worcestershire sauce, 2 cups beef stock
- After the roast has been cooking for 2 hours, remove the roast from the Dutch oven and add the carrots and cabbage. Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven until the roast is easily tender when pierced with a fork, 1 to 1 ½ hours.1 ½ lb carrots, 1 small cabbage (about 2 lb)
- Slice and serve with carrots, cabbage, and crusty bread.