Amy Riolo: Want to make a traditional dish that will impress your family and friends? This classic corned beef recipe will leave everyone raving.
The first thing we are going to do is take our corned beef and you can just put it into a pot, you can use Dutch oven if you like and then we just cover it with water, and usually the corned beef briskets come with spice packet. This one has some peppercorns and mustard seeds and other spices in it, we will just add that right into the water. And then we are going to bring this up to a boil.
So, now that our corned beef is boiling, we can go ahead and turn our heat down to low and we can let this simmer for 50 minutes per pound. So, now our corned beef has beef has been cooking for two and half hours, it's really shrunk up and gotten a lot tender and it has absorbed a lot of the liquid.
So, I am going to go ahead and add in my vegetables, I have got the potatoes and then we can add in our carrots, and I'm going to add my cabbage which I have cord and cut into wedges. Now we'll add salt and pepper. We can increase the temperature and bring us back to boil.
So, about 30 minutes have passed and our corned beef and vegetables are finished cooking. I am going to take the corned beef out and just set it on a board rest. Now I could remove some of the vegetables and place them on our platter.
So, now that our vegetables are platted we could go ahead and start covering up our corned beef. I am just going to remove some of the fat that's on the top-here and then we can just slice this right against the grain. You can see how nice and tender it is after cooking for a few hours.
So, here we have our corned beef and vegetables an easy, elegant dish that turns any meal into feast. Enjoy!