Description
A classic Irish boiled dinner featuring tender corned beef brisket simmered with aromatic spices and hearty vegetables for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 3 pounds corned beef brisket
- 10 cups water
- 1 large onion, quartered
- 2 cloves garlic, crushed
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
Vegetables
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 1 small head of cabbage, cut into wedges
Instructions
- Prepare the pot: Place the corned beef brisket in a large pot ensuring it fits comfortably with room for water and vegetables.
- Add aromatics and spices: Pour in 10 cups of water, then add the quartered onion, crushed garlic cloves, mustard seeds, black peppercorns, and bay leaves to the pot to infuse flavorful notes.
- Simmer the beef: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 2.5 to 3 hours until the brisket is tender and cooked through.
- Add root vegetables: Add the peeled and chunked carrots along with the peeled and quartered potatoes into the pot. Continue cooking for an additional 20 minutes so the vegetables become tender but not mushy.
- Add cabbage: Add the cabbage wedges to the pot and cook for 15 more minutes, allowing them to soften and absorb flavors without overcooking.
- Rest the beef: Remove the corned beef from the pot and let it rest for a few minutes before slicing. This helps retain the juices and produce a moist, tender cut.
- Serve: Slice the beef against the grain and serve alongside the cooked carrots, potatoes, and cabbage for a hearty, comforting meal.
Notes
- For best flavor, use a fresh corned beef brisket with the spice packet included.
- Cooking times may vary slightly based on thickness of brisket and stove heat settings.
- Reserve some cooking liquid to serve as a flavorful broth or gravy if desired.
- You can add other root vegetables like parsnips or turnips for variety.
- Leftovers can be used in sandwiches or hash the next day.
