Wednesday, March 13, 2013


I have been asked to share my glorious corned beef recipe by a few of my favorite people. After all it is St. Patrick's Day in a few days, and you don't have to be Irish to enjoy a nice corned beef dinner.

I can remember back when my grandmother Leone was out grocery shopping with me. I was only about 21 years old. I barely knew how to cook, and I didn't know much about the differences in the cuts of meat needed for a delicious corned beef dinner. So when I chose a flank steak out of the many choices in Safeway, my grandmother told me I had the wrong piece of beef! She directed me to the already brined corned beef and I was grateful for her knowledge and helpful gesture. That night we prepared dinner together and it was a huge success! My love of corned beef has grown ever since and I will always think of my grandma when preparing this dish.

picture used from Pinterest
Sweet & Spicy Foil Roasted Corned Beef #recipe


Crock pot or large stock pot
2 packages of corned beef packaged in brine/ center cut if possible= less fat. 
2 carrots peeled and cut into pieces
1 large white or yellow onion cut into pieces
2 stalks of celery cut into pieces
4 cloves of garlic peeled left whole
1 teas whole black peppercorns
4 bay leaves
3 T pickling spice (optional) for extra flavor besides the one given in pkg
3-4 bottles of dark beer/  I prefer Irish stout
Enough water  to cover beef

Take all veggies and place in crock pot or in a large stock pot. Cut open corned beef and place them on top of veggies adding spice mixture that is included in package.  Add remaining ingredients, cover with lid and cook in crock pot for several hours. If using the pot method, cover, bring to a boil on the stove on high heat and continue to cook on stove on med heat for several hours. I like to bring the water/beer to a boil, cover and place in a 325 degree oven for 4 or 5 hours replacing liquid as needed. If you don't like your beef too salty, you can change the beer/water in the pot or crock pot half way through cooking time. I never go through all that trouble because I don't eat this meal that often.

When beef is tender and juicy, remove from liquid, and place onto a heat proof baking dish.
Take 1/2 C  of your favorite mustard ( I prefer Dijon), 1/2 C Dark brown sugar, and 1/2 teaspoon of ground cloves. Mix together and pour onto beef. Bake in a 350 degree oven for @ 10-14 minutes until glaze is bubbly. Remove from oven and let sit covered w foil until ready to cut and serve. Cut against the grain and place on a large platter.

I always cut the cabbage head into four pieces leaving core in place before adding to the water, beer, spices, etc pot. Boil covered for @ 10 minutes or until tender.Do this step while beef is in the oven. Discard cooked veggies.

Instead of serving w/ boiled potatoes, I make mashed potatoes and roast carrots to serve with corned beef. I always serve w/ biscuits or hot rolls of some sort.