Corned Beef Brisket and Cabbage (Printable View)
Hearty corned beef brisket cooked with cabbage, potatoes, and carrots for a comforting dinner.
# What You’ll Need:
→ Meat
01 - 1 (4 lb) corned beef brisket, with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and halved
04 - 4 large carrots, peeled and cut into large chunks
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids
07 - 12 cups water
08 - 1 cup beef broth (optional, for richer flavor)
→ Spices & Seasonings
09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp whole mustard seeds (optional)
12 - Salt, to taste (check saltiness of beef before adding)
# Cooking Steps:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place the brisket in a large stockpot and add water to cover (about 12 cups).
02 - Add the contents of the spice packet, bay leaves, peppercorns, mustard seeds (if using), garlic, and onion. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
03 - Cover and simmer for 2.5 hours, or until the beef is tender when pierced with a fork.
04 - Add the potatoes and carrots to the pot around the beef. Simmer for 15 minutes.
05 - Add the cabbage wedges, submerging as much as possible. Simmer for an additional 20 minutes, until all vegetables are tender.
06 - Remove the brisket and let it rest for 10 minutes before slicing across the grain.
07 - Arrange the sliced beef and vegetables on a serving platter. Ladle a little cooking liquid over the top before serving.
# Expert Tips:
01 -
- The kind of meal that makes people linger at the table without checking their phones
- One pot means you can pretend the kitchen is cleaner than it actually is
02 -
- Skipping the rinse leaves you with inedibly salty meat and regret
- Slicing with the grain instead of against it ruins even perfect cooking
03 -
- Test the meat tenderness with a fork, not a knife, a knife lies to you
- Let the brisket rest fully or the juices run out and leave you with dry slices