March is here and that can only mean one thing… it’s officially Corned Beef season! Vienna Beef’s Corned Beef boasts the freshness and flavor you’d expect from a deli. It’s even made the old-fashioned way—naturally cured in a special brine and seasoned according to our century-old family recipe. Never made Corned Beef before? Don’t worry, it’s actually fairly simple! All it takes is some chopping and dicing, and your stockpot will handle the rest! Just keep in mind that Corned Beef is a tough cut of meat until it is cooked properly.
One of our favorite ways to prepare our Corned Beef is to make Corned Beef and cabbage! This Irish recipe is a classic for a reason and the perfect dinner for St. Paddy’s Day!
Here’s what you need to make the Corned Beef and cabbage recipe:
- 1 Vienna Beef Corned Beef brisket, about 4 pounds
- 1 large head of cabbage (preferably Savoy)
- 8 peppercorns
- 2 cinnamon sticks
- 6 cloves garlic, whole peeled
- 4-5 parsnips
- 1-2 turnips
- 2 bay leaves
- 1 pound carrots, peeled
- 6 large potatoes
- 1 stalk celery, thinly sliced
- 3 whole cloves
- ½ tsp Old Bay seasoning
- ¼ tsp black pepper, ground
Preparation & Handling Tips
- Corned beef is made from a less tender cut of beef and requires long, moist cooking
- Allow the brisket to sit for 5-10 minutes after removing from the heat
- Any leftover corned beef should be refrigerated within 2 hours
Directions
- Wash brisket
- Make small X slits in the meat and insert the garlic and cloves
- Place the meat in a stockpot (at least 8 quarts) and cover with water
- Add bay leaves, cinnamon, Old Bay, peppercorns, 2 carrots, and slice celery
- Bring to a boil, skim off foam and reduce heat to a simmer
- Simmer 2-3 hours until the meat is tender
- Meanwhile, prep the vegetables by quartering the cabbage, peeling potatoes, carrots, turnips, and parsnips
- Slice vegetables into 2 inch chunks
- During last half hour of cooking, add remaining vegetables and cook until tender
Shop our corned beef here.
