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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Ingredients
  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
Instructions
  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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