Corned Beef Dinner for St. Patrick’s Day
St. Patrick’s Day dinner isn’t complete without a crowd-pleasing corned beef dinner with tender vegetables and a homemade creamy sauce.
Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches.
Bring water to a boil skimming the liquid occasionally to remove fat from top.
Reduce heat to medium-low cover Dutch oven with a lid and simmer for 2 hours.
Arrange cabbage potatoes onions and carrots around beef and return liquid to a boil.
Lower heat to medium-low cover Dutch oven and simmer until vegetables are tender about 40 minutes.
Transfer beef to a serving platter reserving 1 1/2 cups cooking liquid.
Surround meat with the vegetables.