Corned Beef with Potatoes and Carrots

St. Patrick’s Day is just around the corner, and what a perfect time to try your hand at cooking corned beef with potatoes and carrots! Though this dish is a traditional St. Patrick’s Day favorite, it is actually a wonderful dinner any time of the year.

I cook my corned beef with potatoes and carrots low and slow in my Le Creuset braiser, but you can do it in a covered casserole dish or even in a Crock-pot. No matter what kind of baking dish you use, remember to cook low and slow to make it tender. Corned beef is not a cut of meat you want to cook too quickly.

My favorite corned beef is the one pictured above from Cook’s. It comes with a pickling spice seasoning packet, and it’s the one I use for this recipe. I rinse my brisket in cold water before cooking.

Spray your pan with cooking spray, and place the rinsed brisket in it, fat side on top. Sprinkle the top with the seasoning packet, pour in 1-2 cups cold water (can use beer for a fuller flavor), add the minced garlic to the water, place onions around brisket, and place 2 rosemary sprigs on top. **Do not add potatoes and carrots at this point.

Cook on 275 degrees for 3 to 3 1/2 hours. Pull out of oven to add potatoes and carrots. Place remaining sprigs of rosemary on top. Return to oven for another hour.

Plate and serve! This recipe for Corned Beef will melt in your mouth. It is incredibly tender and flavorful.

Corned Beef with Potatoes and Carrots
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  1. Cook's Corned Beef with Seasoning Packet
  2. 1-2 cups cold water or beer
  3. 1 tablespoon minced garlic
  4. 1 small white onion, quartered
  5. 4-5 sprigs fresh rosemary
  6. 4 medium potatoes, cut into 2" chunks
  7. 4 carrots, peeled and cut into 3" pieces
  1. Spray cooking dish or dutch oven with cooking spray. Rinse beef brisket and place in pan fat side up. Pour in water or beer. Add in garlic and onions. Sprinkle seasoning packet over top of brisket and place two sprigs of rosemary on top.
  2. Cook in 275 degree oven for 3 to 3 1/2 hours.
  3. Remove from oven and add potatoes and carrots. Place remaining rosemary sprigs on top. Return to oven for another hour.
  4. Remove from oven, plate, and enjoy!
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Pickled Onions

Pickled Onions from

Good evening, everybody! We are about ready to ring in the new year, but I didn’t want 2017 to get away before I have a chance to show you a delicious accompaniment to your traditional southern New Year’s Day meal or any southern meal. I made a batch of these pickled onions today, and they were quick enough that you can make them in about 30 minutes and enjoy them with your good luck meal.

Pickled Onions from

I started out with three medium sized onions, peeled and sliced into 1/4″ or smaller rings. My preference for pickled onions is to use Vidalia onions (check to be sure that they were grown in Vidalia, Georgia, as these are the real deal. You just can’t imitate onions grown in that good Vidalia soil!). However, this time of the year I didn’t have Vidalias, so I used regular sweet onions. They will be a little spicier than Vidalias, but they will be delicious.

Though I am making these in canning jars, I am actually not going through the canning process with these. I will put them in the fridge, so no need to sterilize jars. I filled the jars all the way to the top with onions and packed them down pretty tightly to fit in as many onions as I could.

I don’t pre-cook my onions because I like my pickled onions a little crunchy. Pouring the hot brine over the onions cooks them a little anyway. But if you don’t want any crunch to your pickled onions, you can boil them in a pan of water for about two minutes before you put them into jars.

The brine I used was a combination of apple cider vinegar, water, salt, turmeric, celery salt, cinnamon, sugar, whole cloves, and whole peppercorns. See recipe below for specific measurements, but I brought all of this to a boil and poured over sliced onions. Be aware that turmeric stains terribly. Be very careful not to get it on your clothes, countertops, dish towels and use only jars you don’t mind getting stains.

Pickled Onions from

Once I poured the brine into the jars, I let them cool on the counter. This allows the onions to cook a little in the jars before going into the fridge. Once completely cool, they are ready to be refrigerated until ready to eat. I can’t wait to pull these out on New Year’s Day to eat with my traditional meal of ham, greens, black-eyed peas, and cornbread!

Pickled Onions from

Pickled Onions
Pickled onions are a fantastic side dish for any southern meal!
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  1. Three medium to large onions (Preferably Vidalia, but any sweet variety can be used)
  2. 4 cups apple cider vinegar (Can substitute white vinegar)
  3. 1 cup cold water
  4. 1 cup sugar
  5. 3 teaspoons ground turmeric
  6. 3 teaspoons celery salt
  7. 1 teaspoon Himalayan sea salt (or regular table salt)
  8. 1/4 teaspoon ground cinnamon
  9. 1 tablespoon whole cloves
  10. 1 tablespoon whole peppercorns
  1. In glass jars or other glass containers, divide cloves and peppercorns and pour into bottom of containers.
  2. Peel and slice onions into thin (1/4") rings. Pack into jars or other glass container. (Turmeric will stain plastic containers, so glass works best.)
  3. Mix vinegar, water, sugar, turmeric, celery salt, salt, and cinnamon in a sauce pan. Bring to a boil. Let boil for two minutes. Pour hot brine into glass jars, covering onions.
  4. Allow onions to completely cool on countertop before refrigerating. When cool, put lids on jars and refrigerate.
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