Corned Beef with Potatoes

by Editorial Staff

Corned beef can be an excellent base for a wonderful, tasty and satisfying dish. It came to us from Irish cuisine, and I think everyone who tastes it at least once will like it.

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Side Dish
Servings (Default: 4)

Ingredients

Instructions

Rinse the corned beef with running water and cook in a whole piece. After boiling, cook for 1.5 hours.
When the water in the meat boils, add spices to taste. In my case, it was a mixture of bay leaves, black peppercorns, red pepper and others.
When the meat is almost done, chop the vegetables coarsely.
When the meat is easy to pierce with a knife, add potatoes and carrots to the pan.
And 10 minutes before cooking, put cabbage in a saucepan. Let the finished dish cool until warm. When serving, cut off a piece of meat in each serving and put some of the potatoes and other vegetables, pour over the broth.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.