Corned Beef Brisket with Cabbage (Printable Version)

Tender beef brisket cooked slowly with potatoes, cabbage, and carrots for a hearty family meal.

# What You Need:

→ Meat

01 - 1 (4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and halved
04 - 4 large carrots, peeled and cut into large chunks
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids

07 - 12 cups water
08 - 1 cup beef broth

→ Spices & Seasonings

09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp whole mustard seeds
12 - Salt, to taste

# How-To:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place the brisket in a large stockpot and add water to cover (about 12 cups).
02 - Add the contents of the spice packet, bay leaves, peppercorns, mustard seeds, garlic, and onion. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
03 - Cover and simmer for 2.5 hours, or until the beef is tender when pierced with a fork.
04 - Add the potatoes and carrots to the pot around the beef. Simmer for 15 minutes.
05 - Add the cabbage wedges, submerging as much as possible. Simmer for an additional 20 minutes, until all vegetables are tender.
06 - Remove the brisket and let it rest for 10 minutes before slicing across the grain.
07 - Arrange the sliced beef and vegetables on a serving platter. Ladle a little cooking liquid over the top before serving.

# Expert Hints:

01 -
  • The house smells incredible all day long, like something good is happening
  • Its nearly impossible to mess up, even if you've never cooked brisket before
  • Leftovers somehow taste even better tucked into sandwiches the next morning
02 -
  • The spice packet included with your brisket contains the perfect blend of spices—don't throw it away thinking you'll make your own mix
  • Cutting your beef against the grain is absolutely crucial or you'll end up with tough, stringy meat instead of tender slices
03 -
  • Start checking your beef at the 2 hour mark—some briskets cook faster than others and you don't want it falling apart
  • Let the meat rest before slicing or all those precious juices will end up on your cutting board instead of in your mouth

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