Name: Corned Beef Potatoes and Pickles
Prep time: 15 min
Cook time: 3 h
Yield: 6 people
Ingredients: 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)

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.

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

Tips

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

Easy

Ingredients

Brisket

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

Potatoes

1-2 medium baking potatoes peeled and cut into 1" cubes

Pickles

4 baby dill cut into quarters

Servings: people

Units:

Instructions

Pre heat oven to 325°.
Gather all ingredients before starting recipe.
Peel and chop carrots and onion and add to a heavy oven proof baking pan with a tight fitting lid.
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.
Add beef stock to come up to the corned beef, but not to cover the beef.
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.
Remove corned beef from broth, allow to cool for 10 minutes and slice into 1/2" slices.