My friend Liz’s husband makes THE BEST CORNED BEEF EVER! I fell in love with it a few years ago when they invited us over for St. Patrick’s Day. I’t’s like I had lived my whole life not even knowing what I was missing. Before I experienced, Calvin’s Corned Beef, I wasn’t wasn’t even into being festive and making corned beef for St. Patrick’s Day. But now, I totally make it every year because I’m so excited to have a reason to make this delicious recipe!
What really makes Calvin’s Corned Beef special, is the glaze that the cooked meat marinates in overnight. (I guess now is a good time to mention that you need to start this recipe the day before you plan to eat it. 🙂 )
The glaze is made of equal parts Dijon Mustard and Brown Sugar. Not something I would have normally considered putting on my corned beef, but, oh baby, it’s good!
I love the traditional potatoes, carrots and cabbage that are often served along side corned beef.
Because this meat is boiled the day before and then set to marinate over night, if you want to cook your veggies in the nice flavorful broth you have to save it until the next day. Kind of annoying, but totally worth it, so make sure to have a spot opened up in your fridge for the broth too.
Frequently asked questions:
What if I don’t have whole cloves? Should I use Ground Cloves?
So, I don’t keep whole cloves on hand, so even though Calvin’s original recipe calls for whole cloves I have never added them and still get a delicious tasting roast. I do not add ground cloves either I just eliminate that ingredient all together. If I ever find myself with whole cloves on hand I will add them, but I’m not going to go by them just for this recipe.
Do you add the spice packet that comes with the corned beef?
Yes! You do! 🙂
Does it matter if I use the tip Corned Beef cut or the Flat Corned Beef cut?
No, either cut will work great, some people prefer the flat cut but as you can see I used the tip cut in these pictures and it works just fine.
This recipe takes corned beef up a notch and I just know you’ll love it as much as I do!
St. Patrick’s Day, or any other day of the year, you will not regret making Calvin’s Corned Beef!
- 1 Corned Beef Roast with seasoning packet
- 2 bay leaves
- 10 whole cloves (optional)
- 1 large red onion, Sliced or quartered.
- Red potatoes cut into 2 inch pieces (I do about 3 lbs)
- Baby Carrots or Carrots peeled and cut into thick sticks
- Cabbage wedged or cut into 2 inch strips
- Dijon Mustard (I use approx 3-4 tbsp, to make the glaze you stir together equal parts mustard and brown sugar)
- Brown Sugar (I use approx 3-4 tbsp *see above)
- Make sure you start this process the day before you plan to serve the Corned Beef.
- In a large pot, cover roast with water. Water should be 1 inch above roast. and boil for 1 hour. Drain water.
- Cover roast again with water, Water should be one inch above roast. Add seasoning packet, bay leaves, onion, and cloves if you are using them. Bring to a boil and then turn down to a simmer. Simmer roast for 50-60 minutes PER POUND of roast.
- Remove roast and save water for cooking your potatoes, carrots and cabbage the next day.
- Make the glaze for the roast by combining equal parts dijon mustard and brown sugar. Put a few slits in the corned beef so the glaze can soak in better. Baste or spoon the glaze all over the roast. Cover and put in fridge overnight.
- The last step for the roast is to bake at 300 degrees for approx 50 minutes. While the glazed roast is cooking is the perfect time to boil the veggies in the flavorful broth from yesterday.
- I prefer to cook the carrots and potatoes together and then do the cabbage separately since it does not need to cook as long. (I also usually add a tsp of salt to the water.)
- If you don't mind everything being mixed together you could through the cabbage in half way through the potatoes and carrots cooking.
- When the corned beef is finished cooking, remove it from the oven and slice thinly. Serve with the boiled veggies.
- Also if you would like the glaze to caramelize a bit ore you can broil it for a minute or two before serving.