How to Make New England Style Corned Beef

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By MarlaineMarie
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New England Style Corned Beef is easy to make. It's a put it together - let it cook while visiting with family - kind of meal. An addition of cabbage and you have the traditional Corned Beef and Cabbage meal often served on St. Patrick's Day. Any day is a great time for the special flavor of corned beef!

Difficulty: Easy

Instructions

Things You'll Need:

6 to 8 quart dutch oven or pot
Corned Beef Brisket - 4 pounds or larger
Spice packet optional or:
2 bay leaves slightly crushed
1 teaspoon peppercorns
1/2 teaspoon allspice
3/4 teaspoon of thyme
1 teaspoon pickling spices
Also the following: 1 large onion, diced coarsely
Clove of garlic, minced
2 pounds carrots, peeled and large ones cut lengthwise
8 to 10 small potatoes
Medium sized cabbage, rinsed and quartered
Water to cover

Step 1

Corned Beef With Spice Packet

Use a pot big enough to hold the brisket and all the vegetables. Open the corned beef brisket package. (Corned beef usually comes in a sealed wrap with a spice packet included.) You can rinse the beef to reduce the salt content. Place the roast, fat side up in the dutch oven or pot.
Step 2

Tea Ball Infuser

Cover with the corned beef with water. Add spice packet if desired. If you want to add your own spices, the list of spices can be put in a cheesecloth bag or a tea ball infuser cup. Also add the garlic and half the onions to the pot at this point. Bring just to a gentle boil, then reduce heat to simmer for 2 1/2 hours.
Step 3

Add the cabbage, potatoes, carrots and the rest of the onions. Simmer another 30 minutes or until the vegetables are tender. Remove the corned beef before the veggies are done to let cool for about 15 minutes.