Basic Corned Beef Dinner

Corned Beef with Boiled Cabbage, Potatoes and Carrots
This is a basic corned beef boiled dinner with just the right combination of spices and vegetables. Paul Poplis / Getty Images
  • 2 hrs 50 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 6 Servings

This basic corned beef dinner recipe is an all-in-one boiled dinner made with a variety of spices and vegetables along with corned beef brisket. Feel free to add turnips or cut-up rutabagas to the pot along with the carrots and potatoes.

The corned beef is cooked with whole spices in a bouquet garni bag or cheesecloth bag. In a pinch, if you don't have cheesecloth, use a tea ball or tea infuser, or tie them in a sturdy coffee filter. 

The recipe makes about 6 servings, but it can easily be scaled up for more. I always cook more for the great leftover possibilities, like corned beef hash, sandwiches, and casseroles.

What You'll Need

  • 8 whole allspice berries
  • 1 teaspoon black peppercorns
  • 2 large bay leaves, crumbled
  • 2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
  • 1 corned beef, about 4 pounds
  • 3 cups beef broth
  • water
  • 1 medium onion, cut in 6 to 8 wedges
  • 1 clove garlic, minced
  • 2 1/2 to 3 pounds Yukon gold or red-skinned potatoes, washed and quartered (peel if desired)
  • 4 large carrots, halved and cut into 3-inch lengths
  • 1 small head of  cabbage, cored and cut into 6 to 8 wedges
  • Optional Mustard Sauce 
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups reserved liquid from corned beef
  • 1 cup heavy cream
  • 2 tablespoons grainy mustard, or to taste
  • 2 to 3 teaspoons horseradish, optional
  • chopped fresh parsley, optional

How to Make It

Combine the whole allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Remove the corned beef and vegetables to a platter and keep warm, reserving 2 cups of the cooking liquid if making the mustard sauce. 

Optional Mustard Sauce

In a saucepan over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons of flour and cook, stirring, for 2 minutes. Stir in 2 cups of liquid from the corned beef and 1 cup of heavy cream into the flour mixture. Whisk in 2 tablespoons of grainy mustard, or to taste. If desired, add a few teaspoons of prepared horseradish, to taste.

Slice the corned beef and serve with the vegetables and mustard sauce, as desired. Sprinkle parsley over the potatoes and cabbage, if desired.

The corned beef dinner serves 6.

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