Corned Beef and Carrots
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Nope, it's not a misprint - this tender corned beef is cooked up with sweet baby carrots, not cabbage. Wait'll you taste it!
What You'll Need:
- 1 (3 to 3-1/2 pound) corned beef brisket with pickling spices
- 8 cups water
- 1 tablespoon pickling spice
- 1 (1-pound) package peeled baby carrots (see Note)
- 3 onions, quartered
What To Do:
In a soup pot over high heat, bring the corned beef and its pickling spices to a boil in the water with the additional 1 tablespoon pickling spice. Reduce heat to low, cover, and simmer 2 to 2-1/2 hours, or until almost fork-tender.
Add the carrots and onions and cook, covered, 25 to 30 minutes, or until the vegetables and corned beef are fork-tender.
- Place the corned beef on a cutting board and slice across the grain. Drain the carrots and onions and serve with the sliced corned beef.
It's so easy to use packaged peeled baby carrots, but sure, you can use regular carrots if you'd rather - just cut them into 1-inch chunks.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
You're gonna want to bring your appetite and a loaf of crusty bread to the table when you serve this Old-World Peasant Soup. This soup is full of fresh veggies, beans, and, for old-world flavor, some kielbasa. It's a hearty, fill-ya-up soup that's sure to make you feel all warm and fuzzy inside!