Ultimate Corned Beef Brisket with Root Vegetables
Savor the hearty, rustic flavors of the Ultimate Corned Beef Brisket with Root Vegetables, a perfect comfort dish for any time of year. Slow-simmered in a rich bath of Guinness or dark beer, bay leaves, garlic, and aromatic spices, the tender brisket develops deep, mouthwatering flavors. Accompanied by a medley of carrots, parsnips, red potatoes, and perfectly cooked green cabbage, this one-pot meal celebrates wholesome ingredients and effortless cooking. Topped with a drizzle of melted butter and fresh parsley, this dish is as visually stunning as it is delicious. Ideal for family gatherings or cozy dinners, this corned beef recipe pairs old-fashioned charm with modern simplicity. Whether you're celebrating St. Patrick’s Day or simply craving a savory classic, this is the ultimate way to enjoy corned beef and root vegetables.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 10 cups water
- 1 bottle guinness or dark beer
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 4 garlic cloves, smashed
- 1 yellow onion, quartered
- 4 carrots, peeled and cut into 3-inch pieces
- 3 parsnips, peeled and cut into 3-inch pieces
- 1.5 pounds red potatoes, halved
- 1 head green cabbage, cut into wedges
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Set aside.
In a large Dutch oven or stockpot, combine the water, beer, bay leaves, peppercorns, smashed garlic cloves, and quartered onion. Bring to a boil over medium-high heat.
Add the corned beef brisket to the pot, ensuring it’s fully submerged. Reduce the heat to low, cover, and simmer for 3 hours, skimming any foam or impurities that rise to the surface.
After 3 hours, add the carrots, parsnips, and red potatoes to the pot. Continue to simmer for an additional 30 minutes.
Add the cabbage wedges to the pot and simmer for another 20-30 minutes, or until the cabbage and other vegetables are tender.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10-15 minutes. Slice the brisket against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Drizzle melted butter over the vegetables and sprinkle with chopped parsley for garnish.
Serve the sliced corned beef alongside the buttery root vegetables. Ladle a bit of the cooking liquid over the beef for extra moisture and flavor, if desired.
Nutrition Facts
Calories |
5747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1841 mg | 614% | |
| Sodium | 16449 mg | 715% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 107.8 g | ||
| Protein | 489.9 g | 980% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 960 mg | 74% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 7365 mg | 157% | |
*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.
