Spicy Corned Beef
Elevate your traditional comfort food game with this flavorful Spicy Corned Beef recipe, a bold twist on a classic dish. Perfectly seasoned with smoked paprika, crushed red pepper flakes, and a hint of cayenne, this tender corned beef brisket is slow-simmered with a medley of hearty vegetables like carrots, red potatoes, and cabbage for a complete, soul-warming meal. Infused with aromatic spices, bay leaves, and a touch of brown sugar and vinegar for balance, this dish delivers a luscious combination of heat, depth, and savory sweetness. Whether you're cooking for Saint Patrick's Day or a cozy family dinner, this one-pot wonder serves up perfectly spiced comfort with minimal effort. Serve alongside the rich cooking broth for an added layer of irresistible flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 pounds corned beef brisket
- 6 cups water
- 1 medium, sliced yellow onion
- 4 smashed garlic cloves
- 2 pieces bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground allspice
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 3 medium, peeled and chopped carrots
- 4 medium, halved red potatoes
- 1 medium head, quartered cabbage
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and set aside.
In a large pot or Dutch oven, combine the water, sliced onion, smashed garlic cloves, and bay leaves.
Add the corned beef brisket to the pot.
Sprinkle the crushed red pepper flakes, smoked paprika, cayenne pepper, black pepper, and ground allspice over the brisket.
Add the brown sugar and white vinegar to the pot and stir gently to combine.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and let the brisket cook for 2.5 hours, occasionally skimming off any foam that forms.
After 2.5 hours, add the carrots and red potatoes to the simmering liquid. Cover and cook for 20 minutes.
Add the quartered cabbage to the pot and continue cooking for an additional 20 minutes, or until the vegetables are tender and the brisket is easily pierced with a fork.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.
Serve the sliced corned beef with the cooked vegetables and spoon some of the flavorful cooking liquid over the top for extra moisture.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 10158 mg | 442% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 60.5 g | ||
| Protein | 296.8 g | 594% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2663 mg | 57% | |
*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.
