Corned Beef Dinner

corned beef dinner with cabbage beets and carrots
A simple, classic recipe for your St. Patrick's Day celebration.  Just add the green beer!
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 4 lb corned beef brisket
    • 12 oz bottle of beer (or use water
    • 1 sm onion, peeled
    • 1 bay leaf
    • 1/2 tsp whole cloves
    • 4 black peppercorns
    • 2 stalks celery with leaves
    • 8 potatoes peeled and halved
    • 8 lg carrots, peeled and halved
    • 1 md head green cabbage, quartered


1. Place the brisket in a deep kettle and add cold water to just cover.

2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender.

3. About 30 minutes before the meat is done, remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes.

4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness.
Recipes From - The Gourmet Food And Cooking Resource