Corned Beef (Stove Top)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 30 mins
-
Servings
10 servings
-
Calories
280 kcal
-
Course
Main Course
-
Cuisine
Irish
Corned Beef (Stove Top)
Description
This classic stove top procedure involves placing a corned beef brisket in a large pot with the seasoning packet or added pickling spice and bay leaves. Dark beer is added optionally, along with enough water to cover the meat fully. The mixture is brought to boil, then simmered covered for several hours until the brisket is tender.
After the meat reaches tenderness, it is removed to rest while the cooking liquid is brought back to boil and baby potatoes, carrots, and cabbage wedges are added to cook in the broth. Vegetables are then tossed with butter and chopped fresh parsley for finishing.
The corned beef is sliced against the grain for tenderness and served with the cooked vegetables. The dish is traditional and filling, suitable for a substantial meal. Leftovers can be stored in the refrigerator for several days.
Ingredients
- 3 to 4 pounds corned beef brisket uncooked, with spice packet
- 2 bay leaf
- 12 ounces dark beer 1 bottle, optional
- 1 ½ pounds baby potato halved
- 3 large carrot cut into 2-inch pieces
- ½ head green cabbage cut into wedges
- 3 tablespoons butter or to taste, salted
- salt
- black pepper
- ¼ cup parsley chopped, fresh
Instructions
- Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don't have one).
- Add one bottle of beer (optional) over corned beef and enough water to cover completely.
- Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.
- Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.
- Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.
- Place vegetables in a large bowl and toss with butter. Add parsley.
- Slice the corned beef against the grain.
Notes
- If your corned beef lacks a seasoning packet, add 1-2 tablespoons of pickling spice plus 2 bay leaves to the cooking liquid.
- Store leftover corned beef in an airtight container refrigerated for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280 | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 1151mg | 48% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 57.4mg | 64% |
| Calcium | 42mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
