Go All Out For St. Patrick’s Day This Year With Homemade Corned Beef And Vegetables

Homemade Corned Beef

When it comes to celebrating St. Patrick’s Day, one thing is for sure: You’re going to want delicious food to go with your beverages. We’ve searched the internet to find a great recipe for homemade corned beef and vegetables. Who better to learn from than Martha Stewart? Let’s take a look at the recipe.


To begin the process, the first thing you’re going to need is a variety of ingredients. For the Brine, you will need the following:

  • 2 Quarts Water
  • 1 Cup Coarse Salt
  • 1 Tablespoon Pink Curing Salt
  • ½ Cup Sugar
  • 1 Teaspoon Coriander Seeds, Crushed
  • 1 Teaspoon Mustard Seeds, Crushed
  • 1 Teaspoon Black Peppercorns, Crushed
  • 1 Cinnamon stick, Crushed
  • 4 Dried Bay Leaves, Crushed
  • 8 Whole Cloves

The ingredients you’ll need for the Corned Beef are:

  • 5 Pounds Flat-Cut Beef Brisket
  • 1 Medium Onion, Halved
  • 1 Medium Celery Stalk, Halved
  • 1 Medium Carrot, Peeled and Halved
  • 1 Pound Baby Turnips, Peeled and Trimmed
  • 1 Pound Baby Carrots, Peeled and Trimmed
  • 1 Medium Head Cabbage, Cut Into 8 Wedges
  • 1 Pound Small Red Potatoes
  • Dijon Mustard for Serving


Now that you know what you’ll need, let’s take a look at each step of the cooking process.

  • Step 1: Make the brine by bringing water to a boil in a large pot. Add salts, spices, and sugar. Remove from heat and stir until salts and sugar dissolve. Let cool.
  • Step 2: Make the corned beef by placing the brisket in a nonreactive container large enough to hold it. Pour the cooled brine over the meat. Place 2 small plates on top to keep meat submerged. Cover and refrigerate for 2 weeks.
  • Step 3: Rinse brisket and discard brine. Place in a large pot. Then, add enough water to cover by 2 inches. Afterward, add onion, celery, and halved carrot. Bring to a boil. Reduce heat, cover, and simmer until very tender for 3 to 3 ½ hours.
  • Step 4: Set a steamer in a large saucepan. Add enough water to reach the bottom and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender for 8 to 10 minutes. Afterward, transfer to a bowl. Repeat process with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Step 5: Transfer corned beef to a cutting board. Tent with foil and let it rest for 30 minutes. Discard the remaining solids from the broth, then bring to a boil. Add cabbage and potatoes, simmer until tender for about 25 minutes. Add turnips and carrots, cook until warmed through. Transfer vegetables to a platter, reserve both.
  • Sep 6: Trim excess fat from beef. Slice thinly against the grain and transfer to platter. Serve with broth and mustard.

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