Corned Beef with Homemade Gravy

  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 6 servings
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3 pounds corned beef

1/8 teaspoon cayenne pepper 

Pinch seasoned salt 

Himalayan salt and black pepper 

1 tablespoon grapeseed oil 

2 tablespoons minced garlic 

4 large carrots, cut into 2-inch chunks 

3 large stalks celery, cut into 1-inch chunks 

2 large onions, cut into large chunks 

2 cups unsalted beef stock 

2 tablespoons all-purpose flour

Rice, for serving


  1. Sprinkle the corned beef on both sides with the cayenne pepper, seasoned salt, a pinch of Himalayan salt and 1/2 teaspoon black pepper.
  2. Heat a large Dutch oven over high heat and coat with the grapeseed oil. Sear the corned beef until golden brown, 5 minutes per side. Add the garlic, carrots, celery and onions and cook for 5 minutes. Add the beef stock and cover the pot. Turn the heat down very low and let the corned beef cook slowly for 2 1/2 hours.
  3. Remove the corned beef from the pot and let rest for 5 minutes before slicing.
  4. Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
  5. Serve the corned beef and gravy over your favorite rice.