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Kevin’s Best Corned Beef


  • 1 3⁄4lbs onions, spiced or unspiced
  • 2 1⁄2lbs carrots
  • 6lbs corned beef brisket
  • 1cup malt vinegar
  • 6ounces stout beer (such as Guinness)
  • 1tablespoon mustard seeds
  • 1tablespoon coriander seed
  • 1⁄2tablespoon black peppercorns
  • 1⁄2tablespoon dill seed
  • 1⁄2tablespoon whole allspice
  • 2bay leaves
  • 3lbs cabbage, rinsed
  • 2 1⁄2lbs small red potatoes
  • 1⁄2cup coarse grain mustard
  • 1⁄2cup Dijon mustard
  • horseradish


  • Use a 14 to 20 qt. pan.
  • Coarsely chop enough onions and carrots to make 1 cup each.
  • In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
  • Add water to barely cover beef.
  • Cover pan and bring to a boil over high heat.
  • Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
  • Meanwhile, cut remaining onions into wedges.
  • Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
  • Cut cabbage in half through cores, then into wedges.
  • Scrub potatoes.
  • Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
  • Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
  • With slotted spoon, scoop out vegetables onto warm serving dishes.
  • Using tongs and a slotted spoon, remove beef to a cutting board.
  • Cut off fat.
  • Slice meat across grain, place on warm platters.
  • Serve meat and vegetables with mustards.


  • Dennis

    A suggestion to try: After cutting the fat off the meat (step 15), I often spread the meat with a mixture of equal parts honey and mustard and bake at 350 for about 15-20 minutes. It’s an extra step but it puts a tasty glaze on the meat.

  • Southern California Girl

    YES! Dee-lishious just the way it was, in my book! Loved the mustard and horseradish side, too.

  • Pat Kinney

    I had never cooked a corned beef before and wanted a recipe to serve family for St. Patrick’s Day. Found this recipe via the Internet and tried it. Everyone at dinner raved about the tenderness of the meat and the flavor. They continue to talk about how good it was. The recipe was easy to follow and everything turned out perfect. In fact, they asked for the recipe.

  • Malarkey Test

    easily the best i have ever had. juicy flavorful, not dry. the vegetables retain crispness as well, not bland at all!

  • M&Mers

    You’re right, Kevin! This WAS the best corned beef I’ve ever tasted. The meat was tender and juicy and the cabbage was a good accompaniment. I found the other veggies to be a bit bland though. Next year, when we make this recipe, we will try putting all the seeds into an infusion ball (a mesh ball used by loose tea drinkers) so we don’t have to pick them off the veggies and meat. Thanks for the recipe!

  • LastBaron

    The very best flavor. Absolutely wonderful. I do think it needs to be cooked longer, though. I usually go an extra 25 minutes to ensure absolute tenderness.

  • Betty Wagner

    Wow!I came here looking for a recipe for corned beef because I had never cooked one before. I had to buy most of the spices but it was well worth it. The recipie was easy to follow and my 7 other guests raved about the flavor. They said they could have not gotten a better meal in a restaurant. Thanks!

  • Ben Rocke

    Kevin this recipe is really good! I’ve made the recipe several times. This time I’m trying the recipe without vegetables in the pan as they havent turned out as tasty as I have expected in previous attempts. For those who LOVE corned beef, you will LOVE this recipe!

  • Ben Ross

    What about the creamy white sauce. Corned beef needs this to be VERY YUMMY. check out my recipes I have a recipe for white sauce that I use on corned beef.

  • Patricia Black

    This recipe sounds delicious, and I’m definitely going to use it next time I make corned beef. Just a thought—Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water. Supposedly this cuts the grease that the meat gives off during the actual cooking. Anybody else ever heard this?