Description
A tender, slow-cooked corned beef brisket served with buttery cabbage, carrots, and potatoes. This classic Irish-American dish is perfect for St. Patrick’s Day or a cozy, hearty family dinner!
Ingredients
Units
Scale
- 3–4 lb corned beef brisket (with seasoning packet)
- 4 cups water
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 1 onion, quartered
- 3 cloves garlic, smashed
- 4 large carrots, cut into chunks
- 4 medium potatoes, halved
- 1 small head cabbage, cut into wedges
Instructions
-
Prepare the Brisket:
- Rinse the corned beef under cold water to remove excess brine.
- Place it in a large pot or slow cooker.
-
Add Aromatics & Liquid:
- Pour in water and beef broth.
- Add the seasoning packet, bay leaf, peppercorns, mustard seeds, cloves, onion, and garlic.
-
Cook the Corned Beef:
- Stovetop: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 ½ to 3 hours, until fork-tender.
- Slow Cooker: Cook on LOW for 8 hours or HIGH for 4-5 hours.
-
Add the Vegetables:
- Add the carrots and potatoes, cooking for 30 minutes.
- Add the cabbage wedges and cook for an additional 15 minutes, until tender.
-
Serve & Enjoy:
- Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve with the vegetables and broth for a flavorful, comforting meal.
Notes
- For Extra Flavor: Swap water for Guinness beer for a richer taste.
- Leftovers Idea: Use leftover corned beef in Reuben sandwiches or corned beef hash.
- Oven Method: Bake in a Dutch oven at 300°F (150°C) for 3-4 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling / Slow Cooking
- Cuisine: Irish-American
