Corned Beef 

Corned Beef and Cabbage 

  • 4 lb. corned beef brisket with spice packet
  • 5 large potatoes, quartered 
  • 4 carrots, peeled and cut into pieces
  • 1 medium head cabbage 

Place the corned beef brisket in a large pot or Dutch oven and add enough water to cover the brisket.  Add the spice packet that came with the corned beef brisket to the water and stir.  Cover the pot and bring the water to a boil.  Reduce the heat to simmer and simmer the beef for approximately 50 minutes per pound, or until tender.  Core the cabbage and cut it into wedges.  When beef is almost done add the potatoes and carrots to the pot and cook until vegetables are tender.  During the last 15 minutes of cooking add the cabbage wedges to the pot to cook. Remove the meat from the pot. Place on serving plate and let the meat rest for 15 minutes.  Remove the vegetables to a bowl, cover the vegetables and keep them warm.  Add as much liquid from the cooking pot to the vegetables as you like.  Slice beef across the grain. 

Baked Corned Beef 

  • 3-4 lb. corned beef brisket with spice packet
  • 1 teas paprika 
  • 1 teas garlic powder
  • ½ teas onion powder 

Preheat oven to 300 degrees F.  Combine the spice packet with the paprika, garlic powder and onion powder.  Line a baking dish with heavy aluminum foil large enough to cover the corned beef brisket.  Place beef on foil in baking pan with the fat side up.  Spread the dry seasonings over the beef.  Place pan in preheated oven.  Do not cover the roast with the foil.  Bake uncovered for approximately 2 hours.  Cover the roast with the foil and continue baking for approximately 2 more hours.  You want the internal temperature of the meat to reach 185 degrees.  You want your meat to be fork tender.  Allow meat to rest for 15 minutes before cutting.  Cut meat across the grain. 

Creamy Corned Beef Casserole 

  • 1 ½ cups cooked corned beef or 1- 12 oz. can cooked corned beef 
  • 1 can condensed cream of chicken soup
  • 6 oz, cheddar cheese, cubed 
  • 7 oz small pasta shells
  • 1 cup milk 
  • 1/3 cup onion, chopped
  • ½ cup bread crumbs 
  • 1/3 cup green pepper, chopped
  • ½ cup peas 
  • 1 Tbsp melted butter or margarine 

Cook pasta according to package directions.  Heat oven to 350 degrees F.  Spray 2-quart baking dish with cooking spray.  Combine the corned beef, undiluted chicken soup, cheese, milk, onion, peas, noodles, and green pepper.  Stir mixture and place in prepared baking dish.  Sprinkle bread crumbs over casserole and spoon melted butter over the bread crumbs.  Bake uncovered for 40-45 minutes or until golden brown.  Allow casserole to stand for 10 minutes before serving. 

Corned Beef Hash 

  • 1 – 12 oz. can corned beef
  • 1 medium onion, chopped 
  • 4 large potatoes, peeled, cooked, and diced
  • 1 ½ Tbsp butter or margarine 
  • Salt & pepper to taste 

Melt the butter or margarine in a large heavy skillet.  Cut the corned beef into pieces.  Place the corned beef, cooked potatoes and onion in the skillet and add salt & pepper to taste.  Flip the corned beef hash over after 5 minutes.  Continue cooking the corned beef hash for about 10-15 minutes.  Flip it over every 4 or 5 minutes.  Corned beef hash is great when topped with a poached egg.