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Pulled Corned Beef

Mar 11, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This classy take on corned beef is both downright pretty and out of this world delicious. Consider the base: beer, crushed garlic, halved oranges, thyme sprigs, bay leaf, honey, sherry vinegar, mustard seeds, black peppercorns, and star anise. Now imagine what a couple slabs of corned beef will be like three hours after being nestled in that extraordinary mixture. The experience is utterly sublime, especially given the season’s unsavory weather. A hearty mixture of vegetables helps to fortify the spirit against any inclement weather, while salty, juicy, tender beef pairs perfectly with a subtly sweet broth. It’s a culinary experience that’s worth the three-hour wait. You may want to munch on some soda bread during this time, as a potpourri of smells will assail your senses. Getting the soup underway is practically effortless, especially when you utilize the Kitchen Tip of the Week. Wait a few hours, chop up some vegetables and cook them until they’re tender, and voila! Mouth-watering, liquid comfort has never been so easy or so enjoyable. Tip: Cutting carrot batons is an easy maneuver that involves cutting a peeled carrot into two-inch segments, cutting the rounded sides off each segment, and finally cutting the remaining rectangle into baton-shaped sticks.

Ingredients – Serves 4-6
  • 3 ¼ lb. corned beef silverside (bottom round), cut in half
  • 1 cup beer
  • 2 oranges, halved
  • 1 garlic bulb, crushed
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 tablespoon honey
  • 4 tablespoon sherry vinegar
  • 1 teaspoon mustard seeds
  • 3 star anise
  • 2 teaspoon black peppercorns
  • 2 cups water
  • 1 onion, cut into wedges
  • 4 potatoes quartered
  • 4 carrots, cut into 2 ½ inch batons
  • 7 ounces baby turnips, cut into small chunks
  • 1 small head of cabbage, cut into wedges


1. Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey vinegar, spices, and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 ½-3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the center of the meat. Carefully remove the beef and put it on a cutting board to rest for about 10 minutes.

2. Add the 2 cups of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15-20 minutes until the vegetables are tender. Discard the orange pieces.

3. Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.

Dundon, Kevin. “Pulled Corned Beef.” Kevin Dundon’s Modern Irish Food: More than 100 recipes for easy comfort food. Octopus Publishing Group Ltd. 2013. 1 March 2015. Web. Feb 2014

Rhea Torreon
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