Corned Beef
When I saw Megan post this Corned Beef on St Patrick’s Day last year, I knew I had to make it. She mentioned that she makes corned beef every year for the holiday and enjoyed the recipe. I had never made it before so I decided to give it a shot that very day. I think I can count the number of times I’ve made a recipe the day I first saw it on one hand.
As Megan said, this recipe is easy to throw together and the meat and vegetables come out amazingly flavorful. Since this was my first time making corned beef, I can’t comment on how it compares to other recipes, but I can say that I’m using this recipe again this year to make corned beef on St Patrick’s Day. I served this with some braised cabbage.
One Year Ago: Some St Patty’s Day Treats
Two Years Ago: Cranberry Apple Pie and Hasselback Potatoes with Spinach Pesto
Three Years Ago: Double Peanut Butter Cookies
Five Years Ago: Vegan Vanilla Raspberry Cupcakes
Corned Beef
Easy corned beef recipe perfect for serving on St Patrick's Day
Yield: Serves 6-8
Ingredients:
4-5 pound corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 Tbsp whole black peppercorns
1 Tbsp minced fresh thyme
1 tsp whole allspice
3 Tbsp unsalted butter
1 1/2 pounds small red potatoes
Freshly ground pepper
Directions:
Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours.
Transfer meat to 9x13 inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste.
Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.
Recipe from Cook's Country
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂
Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!
Ooooh. This looks too good. I’m gonna have to try that.
I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!
I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!
They look pretty! Love the photo of the cross section where you can see the strawberry.
~ingrid
Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!
Thanks Vegiegail – I’ll have to check that out.
So cute! These are so pretty with the strawberry in the middle and they look delicious.
voted for your strawberry one..good luck!
gorgeous. love the inset strawberry. love the Neapolitan theme.
bethany@scoopalicious
I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.
Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html
Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name
This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.