Ultimate Corned Beef
Dive into hearty comfort with the Ultimate Corned Beef, a true classic elevated with bold flavors and tender textures. This recipe transforms a 4-pound corned beef brisket into a mouthwatering centerpiece, simmered to perfection with a blend of brown sugar, apple cider vinegar, garlic, and aromatic bay leaves, complemented by the included spice packet. The magic continues as chunky carrots, creamy potatoes, and vibrant green cabbage absorb the flavorful broth, creating a complete meal that’s both nourishing and indulgent. Finished with a buttery drizzle and fresh parsley garnish, this dish is a celebration of rustic goodness. Perfect for family dinners or festive gatherings, this Ultimate Corned Beef pairs expertly with crusty bread and a ladle of savory cooking liquid for a rich, unforgettable experience.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 8 cups water
- 0.25 cups brown sugar
- 2 tablespoons apple cider vinegar
- 4 whole garlic cloves
- 1 packet spice packet (from corned beef)
- 2 whole bay leaves
- 4 medium carrots
- 6 medium potatoes
- 1 head green cabbage
- 2 tablespoons butter
- 2 tablespoons parsley
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.
Place the corned beef brisket into a large pot or Dutch oven, fat-side up, and add the 8 cups of water, brown sugar, and apple cider vinegar.
Peel the garlic cloves and lightly crush them with the side of a knife. Add them to the pot along with the included spice packet and bay leaves.
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid. Simmer the brisket for 3-3.5 hours or until the meat is tender and can easily be pierced with a fork.
While the brisket is cooking, prepare the vegetables. Peel the carrots and potatoes, and chop them into large chunks. Quarter the cabbage head into wedges, keeping the core intact to hold the wedges together.
Once the brisket is tender, carefully add the carrots and potatoes to the pot. Cover and simmer for an additional 30 minutes or until the vegetables are fork-tender.
Add the cabbage wedges to the pot and cook for another 15 minutes or until just tender.
Carefully remove the brisket from the pot and allow it to rest on a cutting board for 10 minutes. Slice against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Melt the butter and drizzle it over the potatoes and carrots for added richness. Sprinkle the parsley over the vegetables as a garnish.
Serve the sliced corned beef alongside the cooked vegetables. Ladle a bit of the cooking liquid over the meat for extra flavor. Enjoy!
Nutrition Facts
Calories |
5914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1844 mg | 615% | |
| Sodium | 16462 mg | 716% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 105.5 g | ||
| Protein | 492.4 g | 985% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 606 mg | 47% | |
| Iron | 52.0 mg | 289% | |
| Potassium | 8044 mg | 171% | |
*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.
