Description
A classic, slow-simmered corned beef and cabbage recipe that yields perfectly tender brisket and flavorful vegetables every time.
Ingredients
3-4 lb corned beef brisket with spice packet
1 large yellow onion, quartered
1 head of garlic, halved horizontally
1 lb small red potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks
1 medium head of green cabbage, cut into 8 wedges
Water or beef broth to cover
Optional: 12 oz Irish stout (like Guinness)
Instructions
Step 1: Rinse the corned beef brisket under cold water to remove excess salt and brine from the surface.
Step 2: Place the brisket in a large stockpot or Dutch oven. Add the quartered onion, halved garlic head, and the contents of the spice packet.
Step 3: Cover the meat with water (and optional beer) until submerged by at least 2 inches. Bring to a boil over high heat.
Step 4: Once boiling, reduce the heat to low and cover the pot. Simmer gently for about 2.5 to 3 hours, or until the meat is fork-tender.
Step 5: Add the potatoes and carrots to the pot. Continue to simmer for 15 minutes.
Step 6: Place the cabbage wedges on top of the other ingredients. Cover and cook for an additional 15 minutes until the cabbage is tender but not mushy.
Step 7: Remove the meat from the pot and let it rest for 10-15 minutes on a cutting board before slicing against the grain. Serve with the vegetables and broth.
Notes
Always slice against the grain for the most tender results. If you have a very thick brisket, it may need an extra 30 minutes of simmering.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Beef & Red Meat
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
