How to Cook Corned Beef with Vegetables

CookingWithKimberly's picture

Mar. 03, 2015

A beautiful plate and a beautiful meal. Enjoy.


Corned beef 2 Pound
Bay leaf 1
Peppercorns 8
Mustard seeds 1/2 Teaspoon
Chili flakes 1/4 Teaspoon
Carrots 2 Large , cut into chunks
Celery stalk 2 , cut into chunks
Butter 1 Teaspoon
Cabbage wedges 3
Whole clove 1
Potatoes 3 , peeled and chopped
Beer 2 Cup (32 tbs)



1. Preheat the oven to 300 F.


2. Place corned beef in a shallow roasting pan, fat side up.

3. Drop in bay leaves, peppercorns, mustard seeds, chili flakes, carrots and celery on top.

4. Place cabbage wedges under the beef.

5. Pour guinness beer into the pan such that the beer comes half way up the beef.

6. Drop in a clove and place the lid over the pan.

7. Lower the oven temperature to 250 F and place the pan in the oven.

8. Cook the beef for about an hour and then add the potato chunks to the pan.

9. Place the pan back in the oven and cook for another couple of hours.

10. Remove the vegetables to a separate bowl, pull out the beef and carve it against the grain.


11. Serve the carved corned beef along with the cooked vegetables and the wonderful stock in the pot. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 307Calories from Fat 98

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 172 mg7.17%

Total Carbohydrates 31 g10.3%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet