Corned Beef in a Clay Cooker

Experience the tender, melt-in-your-mouth flavors of this "Corned Beef in a Clay Cooker," a one-pot comfort meal that combines rich, slow-cooked corned beef brisket with hearty vegetables for a wholesome feast. This recipe takes advantage of the natural steam retention and even heat distribution of a clay cooker, resulting in deeply infused flavors and perfectly cooked ingredients. A medley of onions, carrots, celery, potatoes, cabbage, and garlic surrounds the brisket, while a savory broth flavored with whole-grain mustard, white vinegar, pickling spices, and bay leaves ties everything together. The low-and-slow method ensures the corned beef stays juicy, and the vegetables are tender without losing their integrity. Ideal for family dinners or St. Patrick’s Day celebrations, this dish requires minimal prep and delivers maximum flavor with every serving.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs Corned beef brisket
• 2 large Yellow onion
• 4 medium Carrots
• 3 medium Celery stalks
• 6 small Potatoes
• 1 small head Cabbage
• 4 large Garlic cloves
• 4 cups Beef broth
• 2 tablespoons Whole grain mustard
• 2 tablespoons White vinegar
• 2 large Bay leaves
• 1 teaspoon Ground black pepper
• 1 tablespoon Pickling spice blend
• 2 cups Water

Directions

Step 1

Soak the clay cooker in cold water for 15-20 minutes to ensure it is properly hydrated and ready for use.

Step 2

While the clay cooker soaks, prepare the vegetables: peel and quarter the onions, cut the carrots and celery into thick chunks, halve the potatoes, and roughly chop the cabbage into wedges.

Step 3

Smash the garlic cloves with the flat side of a knife to release their flavor, but leave them whole.

Step 4

Place the corned beef brisket in the base of the clay cooker, fat side up.

Step 5

Arrange the onions, carrots, celery, potatoes, cabbage, and garlic around the brisket.

Step 6

In a medium bowl, mix together the beef broth, whole grain mustard, white vinegar, bay leaves, ground black pepper, pickling spice blend, and water.

Step 7

Pour the liquid mixture over the corned beef and vegetables in the clay cooker. Ensure the liquid covers most of the meat and vegetables, leaving a little space at the top for steam expansion.

Step 8

Cover the clay cooker with its lid and place it in a cold oven. Do not preheat the oven as the clay cooker needs to gradually warm up to prevent cracking.

Step 9

Turn the oven to 350°F (175°C) and cook for 4 hours. Avoid opening the oven or removing the lid during cooking as this will release steam and slow down the cooking process.

Step 10

After 4 hours, carefully remove the clay cooker from the oven and let it rest for 10 minutes before removing the lid.

Step 11

Transfer the corned beef to a cutting board and slice it thinly against the grain for the best texture.

Step 12

Serve the sliced corned beef with the cooked vegetables on the side, and spoon some of the flavorful cooking liquid over the top for extra moisture and taste. Enjoy!

Nutrition Facts

Serving size	(3416.7g)

Amount per serving	% Daily Value*
Calories	1353.8

Total Fat 8.4g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 664030.3mg	0%
Total Carbohydrate 278.9g	0%
Dietary Fiber 44.5g	0%
Total Sugars 47.7g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 619.4mg	0%
Iron 16.1mg	0%
Potassium 7628.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 13.5%

Carbs: 81.0%