Basic Corned Beef Dinner

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/12/22
Basic corned beef dinner recipe

The Spruce / Victoria Heydt

Prep: 20 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 50 mins
Servings: 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, but 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 mustard sauce is optional, but definitely adds a nice layer of flavor to what is otherwise a basic dish.

The recipe makes about six servings, but it can easily be scaled up for more. It is always a good idea to cook more considering the great leftover possibilities like corned beef hash, sandwiches, and casseroles.

Ingredients

  • 8 allspice berries

  • 1 teaspoon black peppercorns

  • 2 large bay leaves, crumbled

  • 2 sprigs fresh thyme, or about 1/2 teaspoon dried thyme

  • 1 (4-pound) corned beef brisket

  • 3 cups beef broth

  • 1 medium onion, cut into 6 to 8 wedges

  • 1 clove garlic, minced

  • 2 1/2 to 3 pounds Yukon Gold potatoes, or red-skinned potatoes, washed and quartered

  • 4 large carrots, halved and cut into 3-inch lengths

  • 1 small head cabbage, cored and cut into 6 to 8 wedges

For the Optional Mustard Sauce

  • 2 tablespoons unsalted 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

  • Fresh parsley, chopped, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for basic corned beef dinner
    The Spruce / Victoria Heydt

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

    Combine allspice berries and peppercorn
    The Spruce / Victoria Heydt

  3. Tie the bag tightly with butcher's twine.

    Tie bag tightly
    The Spruce / Victoria Heydt

  4. Put the corned beef in a 6- to 8-quart saucepan or Dutch oven.

    Beef in pot
    The Spruce / Victoria Heydt

  5. Add beef broth, the seasoning bag, the onion, the garlic, and enough water until the beef is just covered.

    Add broth
    The Spruce / Victoria Heydt

  6. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours.

    Cover with lid
    The Spruce / Victoria Heydt

  7. Remove the corned beef to a cutting board, cover with foil, and keep warm.

    Remove corned beef
    The Spruce / Victoria Heydt

  8. Skim fat from the broth.

    Skim fat
    The Spruce / Victoria Heydt

  9. Add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid).

    Add potatoes and carrots
    The Spruce / Victoria Heydt

  10. Bring to a boil; cover, reduce heat to medium-low, and cook for 10 minutes.

    Bring to a boil
    The Spruce / Victoria Heydt 

  11. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

    Add cabbage
    The Spruce / Victoria Heydt 

  12. Remove the vegetables to a platter and keep warm.

    Remove vegetables
    The Spruce / Victoria Heydt

  13. Reserve 2 cups of the cooking liquid if making the mustard sauce. 

    Broth
    The Spruce / Victoria Heydt

Optional Mustard Sauce

  1. Gather the ingredients.

    Ingredients for basic corned beef dinner
    The Spruce / Victoria Heydt

  2. In a saucepan over medium heat, melt butter.

    Mustard
    The Spruce / Victoria Heydt

  3. Add flour and cook, stirring, for 2 minutes.

    Add flour
    The Spruce / Victoria Heydt

  4. Stir in 2 cups of liquid from the corned beef and the heavy cream into the flour mixture.

    Stir in two cups
    The Spruce / Victoria Heydt

  5. Whisk in grainy mustard.

    Whisk in grainy mustard
    The Spruce / Victoria Heydt

  6. If desired, add a few teaspoons of prepared horseradish, to taste.

    Add horseradish
    The Spruce / Victoria Heydt

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

    Sprinkle over meal
    The Spruce / Victoria Heydt

  8. Serve and enjoy.

    Basic corned beef dinner
    The Spruce / Victoria Heydt
Nutrition Facts (per serving)
1426 Calories
91g Fat
72g Carbs
81g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1426
% Daily Value*
Total Fat 91g 117%
Saturated Fat 36g 179%
Cholesterol 425mg 142%
Sodium 4292mg 187%
Total Carbohydrate 72g 26%
Dietary Fiber 11g 40%
Total Sugars 12g
Protein 81g
Vitamin C 105mg 524%
Calcium 246mg 19%
Iron 11mg 63%
Potassium 2429mg 52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)