Corned Beef Dinner
Hearty corned beef with potatoes, steamed cabbage, and horseradish sour cream. Stove-top method, timing tips, slicing and storage advice.
Treat you friends and family to a hearty Irish dish this St. Patrick's day.
Submitted by: Jennifer Statz from Chicago, IL
Yield: 6 - 8 servings
- Simmer corned beef in water with pickling spices until fork-tender; add potatoes halfway and steam cabbage on top.
- Let the meat rest before slicing thin against the grain and serve with a sour cream and horseradish sauce you can adjust to taste.
- Store leftovers in the fridge 3 to 4 days or freeze up to 2 to 3 months; reheat gently with some cooking liquid to keep it moist.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook a 5-pound corned beef?
Simmer on low until fork-tender. A good guideline is about 30 to 35 minutes per pound, so a 5-pound cut usually needs 2.5 to 3 hours on a gentle simmer. If you prefer very tender brisket, cook until it pulls slightly apart.
Can I use a slow cooker or Instant Pot instead of the stovetop?
Yes. Slow cooker: low for 8 to 9 hours or high for 4 to 5 hours. Instant Pot: high pressure for about 75 to 90 minutes with a natural release of 10 to 15 minutes. Add potatoes and cabbage later so they do not overcook.
How do I know when the corned beef is done?
It should be fork-tender and sliceable. For brisket-style texture, aim for an internal temperature around 190 to 205 F so the connective tissue breaks down. If you only have a meat thermometer, check for tenderness rather than only temperature.
What is the best way to slice and serve the meat?
Let the meat rest 10 to 15 minutes after removing from the pot. Use a sharp knife and slice thinly against the grain to keep slices tender. Serve with the horseradish sour cream sauce on the side.
How do I make the horseradish sauce milder or hotter?
Start with a small amount of horseradish powder and taste. Add more a little at a time to increase heat. To mellow the sauce, add more sour cream, a teaspoon of sugar, or a little Dijon mustard for depth without more heat.
My corned beef is too salty. What can I do?
Rinse the corned beef briefly before cooking to remove surface brine. Cook with extra water and add potatoes to absorb some salt. For future cooks, buy a low-sodium corned beef or soak it in cold water for a few hours, changing the water once.
How should I store and reheat leftovers?
Refrigerate cooked corned beef and vegetables in airtight containers for 3 to 4 days. Freeze for 2 to 3 months. Reheat sliced meat gently in a covered pan with a splash of the cooking liquid or in a low oven (about 300 F) until warmed through to avoid drying out.
Can I cook the cabbage and potatoes together with the meat?
Yes. Add potatoes about halfway through the cook time so they do not fall apart. Place the cabbage in a steamer basket on top of the pot or add it near the end of cooking so it cooks until tender but not mushy.
How long should I cook a 5-pound corned beef?
Simmer on low until fork-tender. A good guideline is about 30 to 35 minutes per pound, so a 5-pound cut usually needs 2.5 to 3 hours on a gentle simmer. If you prefer very tender brisket, cook until it pulls slightly apart.
Can I use a slow cooker or Instant Pot instead of the stovetop?
Yes. Slow cooker: low for 8 to 9 hours or high for 4 to 5 hours. Instant Pot: high pressure for about 75 to 90 minutes with a natural release of 10 to 15 minutes. Add potatoes and cabbage later so they do not overcook.
How do I know when the corned beef is done?
It should be fork-tender and sliceable. For brisket-style texture, aim for an internal temperature around 190 to 205 F so the connective tissue breaks down. If you only have a meat thermometer, check for tenderness rather than only temperature.
What is the best way to slice and serve the meat?
Let the meat rest 10 to 15 minutes after removing from the pot. Use a sharp knife and slice thinly against the grain to keep slices tender. Serve with the horseradish sour cream sauce on the side.
How do I make the horseradish sauce milder or hotter?
Start with a small amount of horseradish powder and taste. Add more a little at a time to increase heat. To mellow the sauce, add more sour cream, a teaspoon of sugar, or a little Dijon mustard for depth without more heat.
My corned beef is too salty. What can I do?
Rinse the corned beef briefly before cooking to remove surface brine. Cook with extra water and add potatoes to absorb some salt. For future cooks, buy a low-sodium corned beef or soak it in cold water for a few hours, changing the water once.
How should I store and reheat leftovers?
Refrigerate cooked corned beef and vegetables in airtight containers for 3 to 4 days. Freeze for 2 to 3 months. Reheat sliced meat gently in a covered pan with a splash of the cooking liquid or in a low oven (about 300 F) until warmed through to avoid drying out.
Can I cook the cabbage and potatoes together with the meat?
Yes. Add potatoes about halfway through the cook time so they do not fall apart. Place the cabbage in a steamer basket on top of the pot or add it near the end of cooking so it cooks until tender but not mushy.
good receipe
Have been coming to the spice house for ever.They never disappoint.Top of the line spices.worth a trip.Made this recipe it was great.will serve it again on st.patricks day
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This recipe was amazing! I made it yesterday for my friends and there were so many compliments and NO left overs. The spice was flavorful and the aroma filled the house all day. The horseradish sauce went very well with the dish that it was almost like eating prime rib!! Definitely a keeper!