Jewish Corned Beef Roast
Bring the heartwarming flavors of tradition to your table with this classic Jewish Corned Beef Roast recipe. Tender, slow-simmered corned beef brisket is infused with aromatic spices, bay leaves, and a hint of sweetness from brown sugar, creating a mouthwatering balance of salty and savory notes. Surrounded by wholesome onions, carrots, and celery, the brisket is cooked low and slow in a rich broth for hours, ensuring every bite is melt-in-your-mouth delicious. Perfect for family gatherings or holiday feasts, this comforting dish pairs beautifully with Irish-inspired sides like cabbage, potatoes, or warm rye bread. Whether you're celebrating a special occasion or simply craving a hearty meal, this recipe is a timeless favorite that brings people together.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 2 medium yellow onion
- 3 large carrots
- 2 stalks celery stalks
- 2 whole bay leaves
- 2 tablespoons pickling spice
- 1 teaspoon black peppercorns
- 4 cloves garlic cloves
- 8 cups water
- 2 tablespoons brown sugar
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
Peel and cut the onions into quarters. Peel the carrots and cut them into 3-inch pieces. Chop the celery stalks into similar-sized pieces.
In a large Dutch oven or stockpot, place the corned beef brisket with the fat side facing up.
Add the quartered onions, carrots, celery, bay leaves, garlic cloves (crushed), pickling spice, black peppercorns, and brown sugar around the brisket.
Pour in 8 cups of water to cover the brisket and vegetables completely. If the water does not fully submerge the brisket, add more until it is covered.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid.
Simmer gently for 3-4 hours, or until the brisket is tender and can be easily pierced with a fork.
Remove the corned beef from the pot and let it rest on a cutting board for 10 minutes, tented with aluminum foil to keep it warm.
Strain the cooking liquid, discarding the cooked vegetables and spices. You may save the broth for serving or use it to cook additional vegetables such as cabbage or potatoes.
Slice the corned beef against the grain into thin slices. Serve hot with your choice of sides, such as cabbage, potatoes, or crusty rye bread.
Nutrition Facts
Calories |
4535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 16174 mg | 703% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 71.6 g | ||
| Protein | 460.9 g | 922% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 1462 mg | 31% | |
*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.
