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Corned Beef with Steamed Vegetables

This classic corned beef recipe delivers tender, flavorful meat paired with perfectly steamed cabbage, potatoes, and carrots. Cooked low and slow in the oven or quickly in a pressure cooker, this hearty meal is perfect for any occasion. Serve with a drizzle of melted butter for a comforting dish the whole family will love.

Corned Beef with Steamed Vegetables in packaging
Image Courtesy of Beef It's What's For Dinner
MADE WITH:
8

INGREDIENTS

swiftMeats Time15 minutes
swiftMeats Serving8

SERVINGS

Cooking style image

Ingredients

Instructions
Oven Method:

  1. Preheat oven to 350°F.
  2. Place corned beef brisket and 3 cups of water in a large stockpot or Dutch oven, fat-side up.
  3. Bring to a simmer—do not boil. Cover tightly and cook in the oven for 2-1/2 to 3 hours or until fork-tender.
  4. Cook’s Tip: If the beef brisket includes a seasoning packet, sprinkle it over the brisket after adding water.
  5. Transfer brisket to a cutting board, reserving any liquid in the stockpot. Cover brisket with aluminum foil and let stand for 15 to 20 minutes.
  6. Add remaining 2 cups of water to the stockpot with reserved liquid. Place a steamer basket in the stockpot (liquid should not touch the bottom of the basket).
  7. Add cabbage, potatoes, and carrots to the basket. Bring to a boil. Cover tightly, reduce heat, and steam vegetables for 20 to 25 minutes or until fork-tender.
  8. Trim excess fat from brisket, if desired. Carve brisket into thin slices against the grain.
  9. In a small bowl, combine butter, salt, and pepper. Drizzle over vegetables.
  10. Serve brisket with vegetables.

Alternate Cooking Method: Pressure Cooker

  1. Place Swift beef brisket and 1/2 cup water in a 6-quart electric pressure cooker.
  2. If included, add the seasoning packet over the brisket.
  3. Close and lock the pressure cooker lid. Select the beef, stew, or high-pressure setting and program for 70 minutes.
  4. Use the quick-release feature to release pressure; carefully remove the lid.
  5. Remove brisket and keep warm.
  6. Add potatoes, carrots, and cabbage to the pressure cooker. Close and lock the lid. Program for 3 minutes on high pressure.
  7. Continue as directed in Step 4.

Note: Cooking at altitudes below 3,000 feet may require slightly less time. Refer to the manufacturer’s instructions.

Recipe courtesy of Beef It's What's For Dinner
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