Corned Beef Boiled Dinner


I love horseradish. I like it hot to the point that a small bit on a piece of beef makes your hair follicles do pirouettes on your scalp. And it’s best served up with a boiled dinner: boiled salted beef brisket with carrots, leeks, onions and potatoes boiled in the cooking liquor.

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Salted beef brisket (or corned beef) is difficult to find in the UK, so when the supermarket has it I don’t hesitate to buy it. I love the stuff. Here’s what to do with it should you ever happen upon a good slab of cured and salted beef brisket.

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Corned Beef Boiled Dinner


· 2 to 2 1/2 pound (1-1.5 kg) Corned-Beef (salted) Brisket
· 1 tablespoon coarsely ground black pepper
· ½ stick cinnamon
· 2 bay leaves
· 2 teaspoons flake salt
· 6 carrots, cut into chunks
· 2 small onions, quartered with root end intact
· 2 leeks, cleaned and cut in thirds
· 6-8 potatoes, peeled and quartered
· 2 stalks celery, cut into chunks
· 1 small head cabbage, chopped into chunks


Place the corned beef, pepper, cinnamon, bay leaves and salt into a large 8-quart pot. Add enough cold water to cover the meat completely by 3-4cm. Cover the pot and set over high heat. Bring to a boil, skim off any scum, decrease the heat to low and cook at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the chopped carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the leeks and cabbage and cook for an additional 15 minutes until the potatoes and cabbage are tender. Remove the bay leaves, slice corned beef thinly against the grain and serve immediately with the potatoes and vegetables. And lots of hot horseradish!


31 Comments Add yours

  1. emilydev9 says:

    I was very surprised to find fresh horseradish root at Sainsbury’s this year, in time for Passover! Trippy stuff, easy to grow/regrow apparently.

    1. Misky says:

      Yep, that’s the ticket. Hot enough to make your right eyeball stream tears, which it did – just the right one, not both. I’m a pecular ol’ bag.

  2. Tandy says:

    I can eat horseradish with anything and everything 🙂

    1. Misky says:

      A girl after my own heart. 😀

  3. We love tons of horseradish on our beef here.. I don’t think I’ve seen this cut of beef at our grocers.. I’ll have to check today when I go out!

    1. Misky says:

      Can you buy the type of corned beef that you have to cook yourself (not the precooked stuff)? That’s what you’re looking for as the curing process is more important than the actual cut (although the brisket is the most popular cut for corned beef).

  4. dianadomino says:

    You know, Misky, there are homemade corned beef recipes out there and they’re not that difficult for one of your talents! And it doesn’t have the unnatural pink when cooked!! (Though that was a bit offputting to me because I didn’t expect it to taste “right.” It did though!)

    1. Misky says:

      Curing my own has certainly crossed my mind, but finding salt peter is the first obstacle, and then finding well-trimmed brisket is another as it’s not a cut that most people have the time or inclination to tackle. Everything in the supermarket is easy-this and quick-that and pre-prepared microwaveable packed in a polybox type food now that more and more people haven’t a clue what it means to actually cook or prepare food. Oh dear, I went all ranty-ravey there for a moment. It’s just that I’m a tiny bit passionate about the food we stick in our mouths. 🙂

      1. dianadomino says:

        When I made mine, I didn’t bother with saltpeter. I found a recipe similar to this one on and blended it with another my husband found in a “Cure your own Meat” book.

        I find fewer and fewer people who actually enjoy baking from scratch, or making their own of anything. Yet people rave about my baking, not realizing how easy (and enjoyable) it really is. We live in a strange world, Misky.

        1. Misky says:

          Diana, would you look at that recipe on, and where they list the 2 cup salt … does that line make sense to you?

          What do you like to bake? I’m thrilled to discover another baker in my midst!

          1. dianadomino says:

            The two cups of salt is necessary for the “Corning” process. You get to rinse the meat after it’s soaked, think of it as brining.

            I do love to bake!! I am best at pies, but I also love baking cakes from scratch, and making up interesting cupcake recipes. Also, cookies and breads. I have a fantastic pancake recipe. I use whole white wheat flour in most of my baking, at least 1/2 of the recipe, and can never seem to stop fiddling with a recipe so I can “perfect” it. ^_^ I love baking biscuits and scones, shortbread, tortes, and on and on…. LOL

            1. Misky says:

              I think I just figured it out! It’s 2 cups of fine salt or 3 cups of sea salt, and that’s what was confusing me.

              I think wholemeal or wholwheatet flour adds such a nice flavour to bake goods. Gives it a nice depth of flavour, and a bit of texture, too. Tomorrow I plan on making one of Nigella’s chocolate cakes, but I’ll make half the recipe and reduce the sugar (hubby is diabetic). Maybe try making a few cupcakes first to test the sugar levels. Which reminds me, I need to buy some cupcake papers tomorrow!

              1. dianadomino says:

                I’ve found that when reducing sugar in a recipe, whey powder is an excellent sweetener if used alongside other sweeteners. I find I can replace the sugar in my pancake recipe with the whey powder and though it isn’t as sweet, it’s still delicious. I’ve made lemon meringue pie for my brother in law, who was on a restricted sugar diet for a time, using in place of most of the sugar some agave nectar and some Splenda. Though the meringue did not get as high, the pie was still quite good with 2/3 of the sugar gone!

                1. Misky says:

                  I use a lot of agave syrup, a bit of Splenda when necessary, and a product called Half Sugar which is half sugar and half sweetner. The Half Sugar is great because it give the volume you need for certain things (like cakes). I’m going to look into the use of whey powder; I didn’t know about that. I have a bit of trouble use Splenda for cakes. Do you find that?

                  1. dianadomino says:

                    Yes, it’s a volume problem. The whey powder does add volume, but I’ve yet to seriously experiment with it in cakes. Perhaps I should I have a lovely rum cake recipe that is way too sweet. Maybe that would be a good one to start with. I will have to look into Half Sugar because volume really can be a problem!

                    1. Misky says:

                      Half Sugar is a British product, but I’m sure that there’s something similar in the US!

                    2. dianadomino says:

                      I will have to find it!! I’m sure it’s out there! (It is so nice to talk to a fellow baker!)

                    3. Misky says:

                      Good morning, Diana. If a recipe calls for 1 cup of sugar, how much whey powder would you substitute?

                    4. dianadomino says:

                      Thus far, I’ve only used whey powder to substitute smaller measures of sugar, but it’s been fairly straightforward – 3 tablespoons for 3 tablespoons, etc.

                    5. dianadomino says:

                      I might try it starting out using 1/2 cup half sugar and 1/2 cup whey powder… You will have to let me know how the experiments go.

                    6. Misky says:

                      Will do. 🙂

  5. Joanna says:

    Horseradish when fresh has a tendency to rush up the back of my nose and explode and I feel temporarily as if I will go mad. For that reason, I avoid it, I have tried, I love the taste but can’t deal with the rush to the brain. Corned beef I know only as that stuff you buy in soft pasty slices on the deli counter marbled with fat. Your brisket looks more to me like boiled or what my Jewish grandparents would have called salt beef. I have made it from scratch once, when I ordered it once as part of a parcel of meats from the butcher at Christmas, only to discover I had a huge piece of salted but not cooked meat. It took hours to cook, but was very good. My friend Gill has done her own salted beef and I keep meaning to try, so many things to try !

    1. Misky says:

      It is boiled, and it is salted (the curing method) beef. In America, it’s called corned beef, corned referring to “corns” of salt which is what we call course rock salt nowadays. Here’s an interesting (at least I think so) article on the USDA Food Agency’s website about corned beef.

  6. Rock Salt says:

    I saw this racipe lately, if you do change your mind about making your own: I did a little research, you can find curing salt online in lots of places – I might try tackling it myself!

    1. Misky says:

      But have you found a place to buy the un-cured brisket? I saw Chimney Sweep’s recipe for curing, and it looks interesting, but she’s in America, and has access to ingredients she needs more easily. We may have some trouble with that. 🙂

      1. Rock Salt says:

        If in doubt, turn to Amazon! I’m not an expert on cuts of meat, if that’s the wrong thing then please be gentle with me 😉 That’s just the first result that popped up, I’m sure a good butcher would be a better place to go, or I saw someone suggesting Costco?

        1. Misky says:

          Costco is where I bought mine, so it was probably me. I’ll check out the amazon link after dinner. 🙂

        2. Misky says:

          WOW! I didn’t even know that amazon sold groceries! That’s it, alright!

          1. Rock Salt says:

            Most of my belongings come from Amazon 😉 Good to know this is the right thing!

  7. Joanna says:

    If you are looking for seriously good beef, this is excellent, we buy his beef at our local farmers market on Whiteladies Road and I see they do online, as do many of the specialist meat suppliers. It can be a good way to get meat and not rely on the supermarkets offerings. They will usually do you the cuts and weights you want if you email them.

    1. Misky says:

      What a wonderful site! I see that they have rolled brisket, which means they should be able to do a thicker version of the cut without rolling it. This is brilliant, Joanna. I might order their steaks for summer BBQs also. A good, well-hung and aged steak is quite difficult to come by in my opinion.

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