Corned Beef Roast is a traditional dish known for its tender, flavorful meat that is perfect for a hearty meal. This dish is often associated with St. Patrick’s Day but can be enjoyed year-round. Slow-cooking the corned beef with aromatic spices and vegetables ensures a delicious and satisfying result. Serve it with mustard or horseradish sauce for an extra kick.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 3-4 hours (or longer for extra tenderness)
- Total time: 3.5-4.5 hours
Ingredients:
- 3-4 pounds (1.4-1.8 kg) corned beef brisket, with spice packet
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon whole cloves
- 4-5 large carrots, peeled and cut into large chunks
- 4-5 potatoes, peeled and cut into large chunks
- 1 small head of cabbage, cut into wedges
- 4 cups (1 liter) water or beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
Instructions:
1. Prepare the Beef and Vegetables:
- Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
- Place the brisket in a large pot or Dutch oven.
2. Add Aromatics and Spices:
- Add the quartered onion, smashed garlic, bay leaves, black peppercorns, mustard seeds, and whole cloves to the pot.
- If your corned beef comes with a spice packet, add that as well.
3. Add Liquid and Simmer:
- Pour in the water or beef broth to cover the brisket.
- Add apple cider vinegar and brown sugar to the pot.
- Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2.5-3 hours, or until the beef is tender.
4. Add Vegetables:
- Add the carrots and potatoes to the pot during the last hour of cooking.
- Add the cabbage wedges during the last 30 minutes of cooking.
- Ensure the vegetables are submerged in the liquid to cook evenly.
5. Check for Doneness:
- The corned beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C).
- Remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing.
6. Serve:
- Slice the corned beef against the grain into thin slices.
- Serve with the cooked vegetables, and a little of the cooking liquid spooned over the top for extra flavor.
- Offer mustard or horseradish sauce on the side.
Cooking Tips:
- For extra tenderness, cook the corned beef longer on a lower heat setting.
- If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours.
- Leftover corned beef can be used for sandwiches or hash.
Why You’ll Love This Recipe:
- Flavorful and Tender: Slow-cooking ensures the corned beef is tender and infused with aromatic spices.
- Hearty and Satisfying: The combination of meat and vegetables makes this a complete and hearty meal.
- Traditional Comfort Food: Perfect for family gatherings or special occasions.
Conclusion:
Corned Beef Roast is a classic and comforting dish that’s perfect for any time of year. With its tender, flavorful meat and hearty vegetables, it’s a meal that brings warmth and satisfaction to the table. Follow this recipe for a delicious corned beef roast that’s sure to become a favorite in your household. Enjoy the rich flavors and comforting goodness of this traditional dish!