Corned Beef Dinner
Corned beef brisket simmered until tender and served with carrots, potatoes, and cabbage. After simmering, the brisket is coated with mustard and brown sugar before broiling which gives it a nice crust.
Servings: 6
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.
Notes
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.
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