Corned Beef Brisket with Cabbage (Printable)

Hearty corned beef brisket cooked slowly with cabbage, potatoes, carrots, and aromatic spices.

# Ingredient List:

→ Meats

01 - 1 (3-4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cut into 6-8 wedges
03 - 2 lbs small Yukon Gold or red potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 medium yellow onions, peeled and quartered
06 - 3 cloves garlic, peeled

→ Liquids

07 - 8 cups cold water
08 - 1 cup low-sodium beef broth

→ Spices & Seasonings

09 - Spice packet from corned beef
10 - 2 bay leaves
11 - 8 black peppercorns
12 - 4 whole allspice berries (optional)

# How to Make:

01 - Rinse the corned beef brisket under cold running water to remove excess brine. Place the meat in a large stockpot.
02 - Pour in the water, beef broth, spice packet, bay leaves, peppercorns, allspice berries (if using), onions, and garlic. Bring the mixture to a rolling boil over high heat.
03 - Reduce heat to low, cover the pot, and simmer gently for 2 hours. Skim any foam that rises to the surface occasionally.
04 - Add the halved potatoes and carrot pieces to the pot. Cover and continue simmering for 30 minutes until potatoes begin to soften.
05 - Gently place cabbage wedges into the simmering liquid. Cover and cook for an additional 15-20 minutes until all vegetables are fork-tender.
06 - Carefully remove the brisket from the pot and transfer to a cutting board. Let rest for 10 minutes before slicing against the grain into thin strips.
07 - Arrange sliced brisket and vegetables on a large serving platter. Ladle warm cooking broth over the top for added moisture and flavor. Serve immediately while hot.

# Expert Tips:

01 -
  • The house smells absolutely incredible while it cooks, which is half the joy
  • One pot does all the work, leaving you free to relax while it simmers
  • The leftovers somehow taste even better the next day in sandwiches
02 -
  • Slicing against the grain is absolutely nonnegotiable for tender meat
  • Let the brisket rest before slicing, or the juices will run everywhere
  • The vegetables absorb a lot of salt, so taste the broth before seasoning further
03 -
  • Add a splash of apple cider vinegar to the cooking liquid for extra depth
  • Make this a day ahead, the flavors only get better after resting overnight

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