Corned Beef Brisket with Cabbage (Printable)
Tender brisket simmered with potatoes and cabbage, delivering a comforting, savory meal.
# What You'll Need:
→ 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 It:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place in a large stockpot.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, allspice berries (if using), onions, and garlic to the pot. Bring to a boil over high heat.
03 - Reduce heat to low, cover, and simmer for 2 hours, skimming any foam from the surface.
04 - Add potatoes and carrots to the pot. Simmer, covered, for 30 minutes.
05 - Add cabbage wedges. Simmer, covered, for an additional 15–20 minutes, until all vegetables are tender.
06 - Remove the brisket from the pot and let rest for 10 minutes. Slice against the grain.
07 - Arrange sliced brisket and vegetables on a platter. Ladle some cooking broth over the top for extra flavor. Serve hot.
# Expert Tips:
01 -
- The house smells incredible all day long, like someone who really knows what theyre doing is in charge of dinner
- Leftovers somehow taste even better tucked into sandwiches with mustard the next morning
02 -
- Slicing against the grain is nonnegotiable for tenderness, so take a second to identify which way the muscle fibers are running before making that first cut
- The vegetables will continue cooking in that hot broth, so pull them out when theyre slightly firmer than you want them on the plate
03 -
- Skim foam frequently during the first hour for a clearer, cleaner tasting broth
- The broth gets saltier as it reduces, so taste before adding any extra salt at the end