Corned Beef Recipe - made with fall-apart tender brisket simmering in a SECRET broth, finished with melted butter & fresh parsley.

Corned Beef




– 2.5 lb corned beef brisket it comes in a package marinated in brine, rinse before cooking it – 1 tablespoon montreal steak spice – 3 bay leaves – 22 oz Guinness beer – 1 lb baby potatoes – 3 carrots cut into chunky pieces – 1 small cabbage cut into 4 pieces – 1 teaspoon salt or to taste – 4 tablespoons butter for serving – 1 tablespoon parsley for garnish, finely chopped

6 servings

3 hrs

Step 1

Add corned beef, bay leaves, and Montreal steak spice into a Dutch oven or heavy-bottom stock pot. Pour in the beer and add enough water to cover the meat.

Step 2

Bring it to a boil then reduce the heat. You’ll see a layer of foam start to form at the top, use a spoon to gently remove it. Then, cover with a lid and let that simmer for 2 ½ – 3 hours.

Step 3

Once the meat has cooked, remove it from the pot and place it on a baking sheet. Tent it with foil and place it in the oven at 225 degrees to keep it warm.

Step 4

To the same pot, add the potatoes, carrots, and cabbage and increase the heat to bring them to a boil. Then, reduce the heat and simmer for about 25 minutes until the veggies are tender and cooked through.

Step 5

Remove the corned beef from the oven and place it on a cutting board. Allow it to rest for a few minutes, then cut against the grain into slices.

Step 6

Place veggies onto a serving platter or baking dish, then top with slices of beef. Add a few pats of butter and place it back into the oven for a few seconds for the butter to melt.

Step 7

Garnish with fresh chopped parsley and enjoy!