Corned Beef with Potatoes and Carrots

 Around St Patrick’s Day corned beef briskets go on sale. They can be good or awful and a lot depends on how you fix it. I have had some bad luck with them and this year decided to try a different recipe for one. I bought a point cut as that was what was available and used most of a recipe and directions from Cooks Country which I rarely do. Their recipes tend to be more work than I feel is necessary. This however, was excellent and enjoyed by all. 

 The good thing about briskets is that they have uses for the leftovers. I will post the recipes and directions for the Rueben's and corned beef hash I made; this post is the basic recipe minus the cabbage as neither Lyle or Bettie wanted it included. You can omit the beer and use all chicken broth. We felt the beer added another layer of flavor.     Do not use the seasoning packet that comes with most briskets. I did the potatoes separate as I don’t like overcooked potatoes.The slow cooking in the oven helps avoid the stringy texture that many briskets end up with. Along with carrots and potatoes this was an excellent meal.

Corned Beef Brisket

2 to 2 ½ corned beef brisket

2 cups water

2 cups chicken broth or one cup of beer (dark is great) and one cup broth

1 ½ carrot chopped

1 celery rib

½ onion

2 bay leaves

1 whole peppercorn

½ tsp ground allspice or one whole allspice

1 tsp dried thyme or 1 tablespoon fresh thyme minced

 For vegetables cooked with brisket 

1 ½ tablespoon butter

1 pound green cabbage cut into wedges (leave core in to help keep shape)

¾ pound small potatoes

12 carrots cut in half lengthwise

Pepper

 Adjust oven rack to middle and heat oven to 300°F. Combine beef and liquids, the chopped carrot, celery, onion, bay leaves, peppercorn, thyme and allspice in Dutch oven or heavy roaster. Cover and bake until fork slips easily in and out of meat, 4 ½ hour to 5 hours. (Mine took the whole 5 hours)

 Transfer meat to pan and strain cooking liquid  into bowl. Discard solids and skim fat from liquid. Pour one cup of cooking liquid over roast and cover tightly with foil.

Let stand for 30 minutes.

 Return liquid to Dutch oven and add butter. Add the potatoes and simmer for about 10 minutes. Add carrot halves and cabbage, cover and cook until tender 15 to 20 minutes. Slice the brisket against the grain and put on platter.  Arrange vegetable around meat. Reserve some of the liquid to add when reheating the brisket or making hash.