Ingredients
3–4 lb corned beef brisket with spice packet
1 medium yellow onion, peeled and halved
3 cloves garlic, smashed
1 lb carrots, peeled and cut into large chunks
1.5 lbs baby red potatoes, halved
1 small head of green cabbage, cut into 8 wedges
Water to cover
Black pepper to taste
Instructions
Step 1: Remove the corned beef from its packaging and rinse thoroughly under cool running water to remove excess brine.
Step 2: Place the brisket in a large Dutch oven or stockpot. Add the onion, garlic, and the contents of the spice packet.
Step 3: Cover the meat with water, ensuring there is at least 1 inch of liquid above the brisket. Bring to a boil over medium-high heat, then immediately reduce to a low simmer.
Step 4: Cover the pot and simmer for approximately 2.5 to 3 hours, or until the meat is starting to become 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 in the pot. Cover and cook for an additional 15 to 20 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.
Step 8: Serve the sliced beef on a platter surrounded by the cooked vegetables and a drizzle of the cooking liquid.
Notes
Always slice the meat against the grain to ensure maximum tenderness. If the meat is still tough, it likely needs more time to simmer.
- Prep Time: PT20M
- Cook Time: PT3H30M
- Category: Main Dishes
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 1450mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
Keywords: corned beef, cabbage, St Patrick's Day, slow cooked, brisket
