Description
A tender, slow-cooked comfort classic made in one pot with simple vegetables and warming spices.
Ingredients
-
3 to 3.5 pounds corned beef brisket, with spice packet
-
8 cups water
-
1 large yellow onion, sliced
-
4 garlic cloves, smashed
-
4 medium carrots, peeled and cut into chunks
-
1.5 pounds baby potatoes, halved if large
-
1 medium green cabbage, cut into wedges
-
2 bay leaves
-
1 teaspoon black peppercorns
-
1 teaspoon whole mustard seeds
Instructions
-
Rinse the corned beef briefly under cold water and pat dry.
-
Place brisket fat-side up in a Dutch oven and sprinkle with the spice packet.
-
Add onion, garlic, bay leaves, peppercorns, and mustard seeds.
-
Pour in water, bring to a gentle boil, then reduce heat to low.
-
Cover and simmer for 2.5 to 3 hours until nearly tender.
-
Add carrots and potatoes, cook 30 minutes.
-
Add cabbage and cook another 20 to 30 minutes.
-
Rest brisket 10 to 15 minutes, then slice against the grain.
Notes
For best texture, slice the brisket only after resting and always cut against the grain. Store leftovers in cooking liquid to keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours