Description
Corned beef is a flavorful, brined beef brisket that’s slowly cooked until tender and juicy. Traditionally served with cabbage and potatoes, it’s a classic comfort dish especially popular around St. Patrick’s Day.
Ingredients
Units
Scale
- 4–5 lb beef brisket (with or without spice packet)
- 4 cups water
- 4 cups beef broth
- 1 tablespoon pickling spice (or spice packet included with brisket)
- 2 bay leaves
- 1 onion, quartered
- 3 cloves garlic, smashed
- Optional: 1 tablespoon brown sugar
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine and salt. Pat dry.
- Place brisket in a large pot or Dutch oven. Add water, beef broth, pickling spice, bay leaves, onion, garlic, and brown sugar if using.
- Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 2.5 to 3.5 hours, or until the meat is fork-tender.
- Optionally, add chopped potatoes, carrots, and cabbage during the last 45 minutes of cooking.
- Remove brisket from pot and let rest for 10 minutes. Slice against the grain and serve with vegetables and some of the cooking liquid.
Notes
- Cooking time may vary based on brisket size—internal temp should reach 190–200°F for shreddable texture.
- For a roasted finish, place the cooked brisket in a 400°F oven for 15 minutes after simmering.
- Leftovers are perfect for sandwiches, hash, or Reubens.
- For a slow cooker version, cook on low for 8–9 hours or high for 4–5 hours.
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 1g
- Sodium: 1150mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg