Corned Beef is an Irish-American version of Bacon and Cabbage.  I can’t say that I have ever had the Irish or the Irish American version, and the recipes that I have found for this dish are greatly different than mine. It may be a travesty if you are Irish, but I think it’s pretty good, it also makes at least three different meals; brunch, lunch and of course, dinner, all of which I am sure you will enjoy.

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  • Course Beef, Dinner
  • Cuisine Irish
  • Keyword Comfort food, Hearty, Simple, Slow Cooked/Braised, Spring, St Paddy's Day, St. Patrick's Day, Three-for-Recipe, Week Night Dinner
Servings Prep Time Cook Time
6 people 15 minutes 3 hours
Passive Time Total Time
3 hrs 15 min
Servings Prep Time Cook Time
6 people 15 minutes 3 hours
Passive Time Total Time
3 hrs 15 min
Corned Beef sandwiches are really great the next day with pan juices for dipping. Once you have served the brisket as a dinner, strain the juices into a bowl and place in the fridge over night. Then, the next day, remove the fat and reserve the remaining juices as a dipping sauce for your sandwiches. If you still have some left, make corned beef hash!
Degree of Difficulty
  • 2-3 lb prepared beef brisket in a bag
  • 1 large carrots diagonally sliced
  • 1 large onion coarsely chopped
  • 3 cloves garlic
  • 2-3 bay leaves
  • 5-6 whole pepper corns
  • 1/2 cup prepared BBQ sauce ideally, not sweet, or ketchup
  • 1 tsp liquid smoke if using ketchup
  • 2 tbspn Worcestershire sauce
  • 1 1/2 cup beef stock or just enough to cover the onions, but not to fully cover the brisket
  • 1-2 medium baking potatoes peeled and cut into 1" cubes
  • 4 baby dill cut into quarters
Servings: people
  1. Pre heat oven to 325°.
  2. Gather all ingredients before starting recipe.
  3. Peel and chop carrots and onion and add to a heavy oven proof baking pan with a tight fitting lid.
  4. Remove corned beef from wrapper and place on top of vegetables, add bay leaf, garlic cloves, BBQ sauce (or ketchup and liquid smoke if using), bay leaves, Worcestershire sauce, cracked black pepper corns.
  5. Add beef stock to come up to the corned beef, but not to cover the beef.
  6. Cover tightly and place in a 325° oven for 2-3 hours. The corned beef is done when the meat is tender when pierced with a fork.
  7. Remove corned beef from broth, allow to cool for 10 minutes and slice into 1/2" slices.
  1. Place boiled potatoes on center of plate and top with 2-3 slices of the corned beef, add carrots and onions with a bit of au jus on the side.

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