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. 
I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com