How to make it

  • Add oil to Dutch oven and heat on medium flame, add onion and celery, and let saute till fragrant. After 5 min, push to the sides.
  • Place corned beef in center of vegetables and let brown on each side.
  • Add beef broth (till beef is almost covered) and two rosemary sprigs.
  • Sprinkle contents of spice packet into Dutch oven. Bring to a boil.
  • Reduce heat; cover and simmer for 3 ½ hours.
  • Add potatoes and cook uncovered for last ½ hour.
  • Remove meat and carrots to a oven safe dish or roasting pan and set aside.
  • Place Dutch oven with remaining liquid and potatoes in preheated 400 degree oven. Cook for ½ hour stirring once. Then place on High Broil to brown potatoes.
  • Meanwhile, mix mustard, Horseradish and vinegar to dip beef.
  • Place meat and vegetables in oven to heat last ten minutes potatoes are browning.
  • Serve with desired vegetable and/or biscuits.

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  • BellaCNR 7 years ago
    I'll put a picture up next time I make it.
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