Corned Beef Brisket
Tender, flavorful, and steeped in tradition, this Corned Beef Brisket recipe is the ultimate comfort food for family gatherings or festive occasions. Simmered low and slow for hours with aromatic spices like mustard seeds, black peppercorns, and cloves, this classic dish boasts perfectly seasoned, fork-tender brisket. Accompanied by hearty potatoes, sweet carrots, and wedges of buttery cabbage, it’s a one-pot feast that’s as delicious as it is satisfying. Whether for St. Patrick’s Day or a cozy Sunday dinner, this time-honored recipe invites you to savor homemade goodness with minimal prep work and maximum flavor. Serve with a ladle of the fragrant cooking broth for an added burst of richness. Keywords: corned beef brisket recipe, slow-cooked corned beef, traditional Irish dish, one-pot meal, hearty comfort food.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 12 cups water
- 3 bay leaves
- 4 garlic cloves
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 6 cloves (whole)
- 1 teaspoon coriander seeds
- 1 (large, quartered) onion
- 3 (large, peeled and cut into chunks) carrots
- 6 (small, peeled) potatoes
- 1 (medium, cut into wedges) cabbage
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
In a large pot or Dutch oven, place the corned beef brisket with the fat side facing up.
Add 12 cups of water to the pot to fully cover the brisket.
Stir in bay leaves, peeled and smashed garlic cloves, black peppercorns, mustard seeds, cloves, and coriander seeds into the pot.
Add the quartered onion to the pot and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the brisket simmer for about 3 hours.
After 3 hours of cooking, check the brisket for tenderness. It should be fork-tender but not falling apart.
Add the carrots, potatoes, and cabbage wedges to the pot. Push them into the cooking liquid to ensure they're submerged.
Cover the pot again and simmer for an additional hour, or until the vegetables are tender.
Once fully cooked, carefully remove the corned beef from the pot and let it rest for about 10 minutes before slicing.
Slice the meat against the grain into thin, even slices and serve alongside the cooked vegetables.
Optionally, ladle a bit of the cooking broth over the meat and vegetables for added flavor.
Nutrition Facts
Calories |
5385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 16327 mg | 710% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 71.9 g | ||
| Protein | 488.6 g | 977% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 6761 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
