Mmm, there’s nothing like the comforting embrace of corned beef and vegetables to make your day better. This recipe is a perfect blend of savory, tender corned beef with a medley of vegetables that’ll have your taste buds dancing. It’s simple, satisfying, and packed with flavors that remind you of home.
Why This Recipe Works
- The slow cooking process ensures the corned beef is incredibly tender and flavorful.
- A mix of root vegetables adds a sweet and earthy balance to the savory beef.
- Using the cooking liquid as a base for the vegetables infuses them with rich, meaty flavors.
- This one-pot meal means less cleanup and more time to enjoy your delicious creation.
- Perfect for meal prep, as the flavors deepen when stored and reheated.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 4 cups water
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
Equipment Needed
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups
- Tongs
Instructions
Prepare the Corned Beef
Place the corned beef brisket in a large pot or Dutch oven. Add the water, ensuring the brisket is fully submerged. Sprinkle the spice packet over the brisket. Bring to a boil over high heat, then reduce to a simmer. Cover and let it cook for about 2.5 hours, or until the meat is tender.
Add the Vegetables
Once the beef is tender, add the onion, garlic, carrots, and potatoes to the pot. Cover and simmer for another 20 minutes. Then, add the cabbage wedges and cook for an additional 15 minutes, or until all vegetables are tender.
Serve and Enjoy
Carefully remove the corned beef from the pot and let it rest for a few minutes before slicing against the grain. Serve the sliced beef with the vegetables and some of the cooking liquid as a broth.
Tips and Tricks
For an extra layer of flavor, consider searing the corned beef on all sides before adding it to the pot. This step isn’t necessary but can add a nice caramelized crust to the meat. If you’re short on time, a pressure cooker can significantly reduce the cooking time while still delivering tender results. Lastly, don’t skip letting the meat rest before slicing; this ensures it stays juicy and doesn’t dry out.
Recipe Variations
- Swap out the potatoes for turnips or parsnips for a different flavor profile.
- Add a bottle of stout beer to the cooking liquid for a deeper, richer taste.
- Include other vegetables like bell peppers or green beans for added color and nutrition.
- For a spicy kick, add a few dashes of hot sauce or a chopped jalapeño to the pot.
- Make it a corned beef hash by chopping the cooked beef and vegetables, then frying them in a skillet until crispy.
Frequently Asked Questions
Can I cook this in a slow cooker?
Absolutely! A slow cooker is a great alternative. Cook the corned beef on low for 8 hours or high for 4 hours, adding the vegetables during the last 2 hours of cooking.
How do I store leftovers?
Store the cooled corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, both the corned beef and vegetables freeze well. Place them in freezer-safe containers or bags, and they’ll keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This corned beef vegetables recipe is a comforting, flavorful dish that’s perfect for any day of the week. With tender meat, hearty vegetables, and minimal cleanup, it’s a meal that’ll satisfy the whole family.