Corned Beef Tender and Delicious
Experience the ultimate comfort food with this "Corned Beef Tender and Delicious" recipe, a hearty classic perfect for family gatherings or celebrating St. Patrick's Day. This dish transforms a 3-pound corned beef brisket into melt-in-your-mouth perfection, simmered low and slow with aromatic spices, bay leaves, and whole black peppercorns. Tender russet potatoes, sweet carrots, and vibrant cabbage wedges soak up the savory flavors, creating a complete one-pot meal. With just 20 minutes of prep time and simple yet foolproof instructions, this recipe ensures a perfectly juicy corned beef every time. Serve this timeless favorite with a pat of butter-drenched veggies and a tangy touch of Dijon mustard for an irresistible combination that will have everyone asking for seconds. Whether you’re cooking for a holiday or craving a cozy, flavorful dinner, this "Corned Beef Tender and Delicious" recipe is sure to satisfy.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket (with spice packet)
- 8 cups water
- 2 yellow onions, quartered
- 4 carrots, peeled and cut into 2-inch pieces
- 4 russet potatoes, peeled and quartered
- 1 head green cabbage, cut into wedges
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons unsalted butter (optional, for serving)
- 2 tablespoons Dijon mustard (optional, for serving)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
In a large pot or Dutch oven, place the corned beef brisket (fat side up) along with the spice packet contents.
Pour in 8 cups of water, ensuring the brisket is fully submerged. Add the bay leaves and whole black peppercorns.
Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cover the pot and let the brisket cook for 3 hours, skimming off any foam that rises to the surface.
After 3 hours, add the quartered onions, carrots, and potatoes to the pot. Allow them to cook with the brisket for 30 minutes.
Add the cabbage wedges to the pot and continue simmering for an additional 30 minutes, or until the vegetables are tender and the brisket is fork-tender.
Carefully remove the brisket from the pot and let it rest on a cutting board for 10 minutes. Slice the brisket against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Arrange the slices of corned beef alongside the vegetables.
If desired, drizzle the cooked vegetables with melted butter and serve with Dijon mustard on the side.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1390 mg | 30% | |
*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.
