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.

Corned Beef Potatoes and Pickles

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Course: Dinner
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : Corned Beef sandwiches are really great the next day with pan juices for dipping. Once you have served the brisket as dinner, strain the juices into a bowl and place in the fridge overnight. 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!



  • 2-3 lb prepared beef brisket in a bag
  • 1 large carrot 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 tbsp 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


  • Pre heat oven to 325°F
  • Gather all ingredients before starting recipe.
  • Peel and chop 1 large carrot and 1 large 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 2-3 bay leaves, 3 cloves garlic, 5-6 whole pepper corns, 1/2 cup prepared BBQ sauce (or 1 tsp liquid smoke and ketchup instead of BBQ sauce), 2 tbsp Worcestershire sauce and 1 1/2 cup beef stock
  • Add beef stock to come up to the corned beef, but not to cover the beef.
  • Cover tightly and place in a 325°F 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.


  • Place 1-2 medium baking potatoes, boiled, 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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