Description
My classic corned beef and cabbage recipe brings the hearty flavors of Ireland right to your dinner table. Tender beef brisket slow-cooked with sweet carrots, robust cabbage, and earthy potatoes creates a simple yet satisfying meal that connects generations of home cooks.
Ingredients
Scale
Main Ingredients:
- 3–4 corned beef brisket
- 10 cups water
- 1 small head cabbage
- 4 large carrots
- 6 small Yukon gold potatoes
Supporting Ingredients:
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions
- Thoroughly rinse the 3-4 pound corned beef brisket under cold running water to eliminate excess salt, patting dry with paper towels.
- Quarter the onion and smash the garlic cloves, preparing them for the cooking process.
- Select a large Dutch oven or stockpot that will accommodate the entire brisket comfortably.
- Position the brisket in the pot, then sprinkle the included spice packet or separate peppercorns around the meat.
- Carefully add the quartered onion, smashed garlic, and bay leaves to the pot.
- Pour 10 cups of water (or enough to nearly cover the brisket) into the pot.
- Heat the liquid to a rolling boil over high heat, then immediately reduce temperature to a gentle simmer.
- Cover the pot and allow the brisket to cook at 325°F for 2.5-3 hours, calculating approximately 50 minutes per pound.
- Chop carrots into 2-inch chunks and halve the Yukon gold potatoes while the meat simmers.
- After the initial cooking time, nestle the potatoes and carrot chunks around the brisket in the liquid.
- Continue simmering for 30 minutes until the vegetables become tender when pierced with a fork.
- Cut the cabbage into wedges and gently place them into the pot.
- Cook the cabbage for an additional 15-20 minutes until slightly softened but still slightly crisp.
- Remove the brisket from the liquid and let it rest on a cutting board for 10 minutes.
- Slice the corned beef against the grain using a sharp knife to ensure maximum tenderness.
- Arrange the sliced meat and vegetables on a serving platter, spooning some cooking liquid over the top for extra flavor.
Notes
- Rinsing the corned beef helps reduce saltiness and ensures a more balanced flavor profile.
- Cut vegetables into large, uniform chunks so they cook evenly and maintain their texture.
- Low and slow cooking is key to transforming a tough brisket into a melt-in-your-mouth tender dish.
- For a lighter version, use low-sodium broth and trim visible fat from the corned beef before cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours 50 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg