Corned Beef Dinner is a corned beef brisket simmered until tender and served with carrots, cabbage and potatoes. After simmering, the brisket is coated with mustard and brown sugar before broiling which results in a nice crust.
Corned beef and cabbage is a dish associated with St. Patrick’s Day and fairly well forgotten the rest of the year. Ironically, this dish isn’t traditional Irish fare on St. Patrick’s Day, or any other day. Also, it’s such a fine meal, we need to eat it more often.
I’ve never baked corned beef and choose to simmer it on the stove instead. I simmer it for at least four and up to 6 hours depending on when we plan to eat it. Simmering the daylights out of it produces a hunk of meat that’s fork tender. Due to the long simmer time, I add in onions and oranges for more flavor. That little flavor packet is so small it seems impossible to contain enough spices to hold up to long hours of simmering in lots of water.
The downside to long simmers, if there is a downside, is a pale piece of meat. There’s nothing wrong with the taste, but I felt like I could “purdy it up” some. After brushing yellow mustard all over the cook brisket, I sprinkled on a little brown sugar and broiled the meat until it browned. It turned out bee-yoo-tee-ful. And tasty! And gaw-jus!
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Corned Beef Dinner
yield: 4 to 6 servings
A one pot meal of corned beef brisket, cabbage, carrots and potatoes. Allow the brisket to simmer hours until tender and cook vegetables in the broth shortly before serving. I brushed the cooked brisket with yellow mustard before broiling. Use the mustard of your choice. Corned beef is easier to slice after it’s cold. If you want thin slices, you need to cook the brisket in advance with enough time to place in the refrigerator for at least an hour before slicing. If you want corned beef for dinner tonight and sandwiches the following day, cook two, have one for dinner and place the other in the refrigerator overnight.
1 (3 to 4 pound) corned beef brisket with seasoning packet
1 large sweet onion, peeled and halved
2 oranges, halved
1 head of cabbage, cored and cut in eighths
4 to 6 small to medium potatoes of equal size
6 to 8 small to medium carrots, peeled and trimmed
1 tablespoon yellow mustard
brown sugar for sprinkling – one tablespoon or less
Add corned beef, seasoning packet, onion and oranges to a large kettle. Cover with water. Cover and simmer for several hours until brisket is fork tender. This may take 4 to 6 hours.
If faster cooking is more to your liking, Instant Pot Corned Beef might be something of interest.
When tender, remove the brisket with slotted spoons, drain and place on a baking sheet with fat side up.
Remove onion and oranges and discard. Skim the broth.
Taste the broth for seasoning adjust as necessary for salt.
Add vegetables to the broth. Cover and simmer about 20 minutes or until tender.
While the vegetables cook, let’s get back to the brisket on the baking sheet. First, don’t you dare trim off that fat cap. It needs to stay on. Brush the brisket with mustard. Sprinkle with brown sugar.
Place the brisket under a broiler and cook until the top browns, about 6 minutes.
Remove from oven. Slice when cooled.
When vegetables are tender remove to a large platter along with sliced corned beef.
Broiling corned beef after simmering gives it a gaw-jus color!
Corned Beef Dinner
Ingredients
- 1 3 to 4 pound corned beef brisket with seasoning packet
- 1 large sweet onion peeled and halved
- 2 oranges halved
- 1 head of cabbage cored and cut in eighths
- 4 to 6 small to medium potatoes of equal size
- 6 to 8 small to medium carrots peeled and trimmed
- 1 tablespoon yellow mustard
- brown sugar for sprinkling - one tablespoon or less
Instructions
- Add corned beef, seasoning packet, onion and oranges to a large kettle. Cover with water. Cover and simmer for several hours until brisket is fork tender. This may take 4 to 6 hours.
- When tender, remove the brisket with slotted spoons, drain and place on a baking sheet with fat side up.
- Remove onion and oranges and discard. Skim the broth.
- Taste the broth for seasoning adjust as necessary for salt.
- Add vegetables to the broth. Cover and simmer about 20 minutes or until tender.
- While the vegetables cook, let's get back to the brisket on the baking sheet. First, don't you dare trim off that fat cap. It needs to stay on. Brush the brisket with mustard. Sprinkle with brown sugar.
- Place the brisket under a broiler and cook until the top browns, about 6 minutes.
- Remove from oven. Slice when cooled.
- When vegetables are tender remove to a large platter along with sliced corned beef.
cindy says
Love the mustard and broiling idea! Wish I had seen this earlier today. I cooked mine in a crock pot about 8 hours and it was so delicious, but that crusty, mustardy, broiled brisket looks devine!
Jackie Garvin says
Cindy,
Be sure to try it next time. I will finish off corned beef that way for evermore.
Sherrie Scully says
That looks fantastic! Yum!
Maureen | Orgasmic Chef says
That meat looks so meltingly soft and delicious. What a great meal!!
Chris Thomas says
Jackie, I’m curious… oranges? I have never heard of that one before. I normally go Buckaroo Bonsai with the spices; and not with the junk in the packet or pickling spices. I do my own thing with traditional spices. I’ve never heard of tossing oranges in the brew. And coating it with mustard and brown sugar, then broiling it? I’ve never heard of that one either. I usually have 2 types of mustard and a top quality, or homemade, horseradish on the table. I’ll have to try the mustard and brown sugar coating. I’ll bet that would make a phenomenal corned beef for sandwiches; IE: Rubens. Thank you.
God bless.
Jackie Garvin says
Hi Chris!
I literally laughed out loud over Buckeroo Bonsai!
I’m a big proponent of cooking with citrus, especially for braising and simmering. Mind you, I have several citrus trees in my backyard. I slice and freeze oranges and lemons to plop in cold beverages and for citrus water throughout the year. Plus, I freeze oranges whole just for cooking purposes. So, I have more access to citrus than the average bear so this certainly influences my choice of cooking ingredients. Anyway…….oranges do not overpower the flavor but add to it nicely. As far as brown sugar and mustard, that’s one of the best flavor combos in the world, to my estimation. Don’t go crazy with the sugar, just enough to add balance to the mustard and give a beautiful crust. I’m telling you, I will do this forever and ever. Amen.
Chris Thomas says
Hi Jackie,
I’ve been cooking for almost 60 years; including several years professionally. The more I think about the citrus in the brew, the more it makes sense. The sweet counteracts the salt and the acid in the citrus will cut some of the grease.
I understand about the fruit in your backyard. My wife and I lived in the FL Keys for a little over 4 years; 2 of those aboard my tugboat. Now there’s a challenge, cooking while underway. We lived on land for 2 years and grew our own mangoes, papayas and Key limes. There’s a cooking experience; cooking with Key Limes. I miss making Key Lime Pies, cookies and cakes. My father-in-law, who just passed away in November lived only a few minutes away in Key Colony Beach. Every time we visited him, (we now live in Lugoff, SC), I always had to bring back a stash of Key Limes. Nothing goes better in your “Captain n’ Coke” or Corona then a wedge of Key Lime. My dear friend and neighbor can eat raw lemons and limes. He’d never had a Key Lime before. One bite and he crossed the ‘Eighth Dimension’ quicker then Chuck Yeager broke the sound barrier. He puckered so much, I thought he was going to collapse into himself, like a “black hole.” It was epic!
The brown sugar and mustard is usually my ‘go-to’ for ham, and a few other things. I’m going to have to try this on the next corned beef; along with the oranges. Thank you.
God bless.
margaret says
Jackie, your oranges sounds great and will try it. We do corned beef qquite off because we love it. I usually put a bay leaf in mine and also cook it forever in my cast iron dutch oven. The mustard and brown sugar also sounds good and would probably use some DiJon (cause I love it). And just a comment on the other poster’s ham….I tried apricot preserves (homemade) with brown sugar one time and will never go back. Corned beef also makes great vegetable soup.
Jackie Garvin says
Margaret,
I’m intrigued by corned beef in vegetable soup. I’ve never thought about that but will have to give it a try. My standard glaze for ham is apricot preserves, brown sugar and mustard.
End of Rental Cleaning Islington says
Sounds like the perfect dinner! Looks delicious. Thank you for sharing it.
Mary Foreman says
I’ve never been a big fan of corned beef brisket … usually… but your version could make a believer even out of me Jackie! Looks & sounds absolutely perfect!!
Jackie Garvin says
Thank you, Mary! Baking on the mustard/brown sugar coating makes a significant difference.
Mary Foreman says
I shared it over on the Best Southern Recipes Facebook page!
Jackie Garvin says
Thank you, Mary. You’re awesome.
Dana says
This recipe is amazing!! The brown sugar glaze was a little scary to me at first. So glad I tried it :).
Jackie Garvin says
Dana,
Isn’t it a big surprise? So glad it turned out for you. Thank you for letting us be a part of a great meal.
Martie says
Sounds yummy, Jackie! I’m definitely going to try this. 🙂
Jackie Garvin says
Thank you, Martin!
Richard Anthis says
I brine my own brisket for 2 weeks before St. Patrick’s Day.
Jackie Garvin says
That’s ambitious! I’ve said,for years, I’d try that but never have.
Baltisraul says
Really a nice twist to the American Corned Beef supper . congrats. Our family does not eat Corned beef on
st. Patrick’s Day as a mild protest. It is a British recipe in origin. Except for trendy eateries and tourist places, it is not served. Most in Ireland will have Irish stew or Irish pot roast. Just found out that Guinness Stout is no longer an Irish company, you guessed it, it is now owned by a British firm. Will they never leave us alone? hahaha
Jackie Garvin says
Your traditional fare sounds delicious. I’m aware gnat our American celebration of St. Patty’s Day is far from traditional. Too bad about Guinness Stout!