I do have to say, my dear old aunt made an excellent call when she introduced me to this one-pot Irish corned beef. It not only tasted great, but it filled my house with an aroma so good, my neighbors were sticking their heads out their window asking me what was for dinner. Haha!
You can cook this the day before to save time! Just store it in an airtight container in the refrigerator, and ladel some of the cooking liquid into the container to keep the beef moist. Yum! This recipe makes me want to cook corned beef year round, instead of just for St. Patrick’s Day!
15 small white potatoes
10 carrots, cut into 1 inch pieces (or use baby carrots)
2 heads cabbage, cored and cut into wedges
Rinse the beef brisket and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot. Bring to a boil, and cook for about 30 minutes at a rolling boil. Then reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots, then place the cabbage over the roast. On top of the cabbage, add the potatoes. Cover the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
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Quick Tip: With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.