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Caraway Corned Beef with Red Potatoes, Carrot Chunks & Cabbage Wedges |
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COMPLIMENTS!
- "This is an excellent recipe ..." ~ Anonymous
- Add yours, leave a comment, below!
You Either Love It or Hate It.
Corned beef. You either love it or hate it. Or you like how it tastes but hate how it smells while cooking. This recipe has been tested on all three groups and passes with high marks. And in my book, it’s good enough to eat on any cold night when you crave simple, flavorful fare.
But if your house is home to leprechauns, try this for St. Patrick’s Day next week. It’s heavy on vegetables, which, along with the meat, are delicious topped with a simple cheese sauce.
You'll Love My Caraway Corned Beef If You're ...
- feeding a meat 'n' potatoes crowd
- celebrating St. Patrick's Day in casual style
- looking for a mostly hands-off meal
Ready to get started? Here's your recipe!
CARAWAY CORNED BEEF
Stovetop time: 4 hours
8 servings
-
CORNED BEEF
- 3 pounds corned beef brisket
- Spice packet from corned beef
- 2 teaspoons caraway seed
- 1 orange stuck with 20 whole cloves
- Water to cover halfway
-
VEGETABLES
- 2 pounds red potatoes, skins on, halved or quartered
- 2 pounds carrots, peeled and sliced cross-wise in large chunks
- 2 teaspoons caraway seed
- Water to cover
- Salt to taste, be generous
- 8 cabbage wedges
-
CHEESE SAUCE
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 2 tablespoons flour
- 2 cups milk (skim milk may break, whole milk won't)
- 8 ounces cheese
-
TO SERVE
- Good mustard
CORNED BEEF Cut the fat away from the meat and discard. Place the meat and contents of spice packet in a large Dutch oven. Add 2 teaspoons caraway seed and the orange, then add water reaching halfway up the side of the meat. Cover and bring to a boil.
TO COOK THE MEAT ON THE STOVETOP Reduce heat to maintain a slow simmer and cook for 4 hours. (Can be cooked ahead and reheated.)
TO COOK THE MEAT IN THE OVEN Cook meat in a 225F/105C for 4 hours.
VEGETABLES When meat has cooked for 3 hours, place potatoes, carrots and another 2 teaspoons caraway seed in a second large Dutch oven or pot; add water to cover, enough for the potatoes, carrots and also the cabbage, which will be added later. Add salt and bring to a boil, then reduce heat to maintain a slow simmer. Cook for about 40 minutes.
Add the cabbage and cook another 6 – 8 minutes or until the cabbage is cooked, tender but still with some crunch. Drain the water, leaving the vegetables.
CHEESE SAUCE While the vegetables are cooking, melt the butter in a medium saucepan on medium heat. Stir in the onion and sauté until soft. Stir in the flour. A bit at a time at first, stir in the milk, blending well after each addition. In batches, stir in the cheese, continuing stirring until the cheese melts. The cheese sauce may be made ahead of time, bring back to temperature just before serving.
TO SERVE Lift the meat out of the liquid and slice crosswise, removing any additional obvious fat. Serve with the potatoes, carrots and cabbage topped with Cheese Sauce along with mustard on the side.












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Could you cook the corned beef in the crockpot? Would you still toss in a whole orange?
ReplyDeleteWhy yes, I think that a slow cooker would work just fine, Jennifer. Do include the orange, if for no other reason than it's an easy way to keep track of those pesky whole cloves!
ReplyDeleteThis is an excellent recipe but I think the amount of milligrams of sodium is way too low. corned beef is salty.
ReplyDeleteI've just started making this but then realised we don't have any idea what a 'spice packet from corned beef' is? Where do you get this item, and what's in it?
ReplyDeleteJOhn ~ Oh! There’s a small packet of spices that is tucked into corned beef here in the US. Think whole allspice, mustard seed, bay leaf and whole peppercorn. Hope this arrives in time to help, enjoy your corned beef! This year for St. Patrick’s Day, we corned our own brisket and I made my own little spice packet. It worked great! Don’t skip that cheese sauce! :-)
ReplyDelete