Corned Beef Brisket Cabbage (Printable Version)
Hearty corned beef brisket slowly simmered with cabbage, potatoes, and carrots for rich flavor.
# What You Need:
→ Meats
01 - 1 (4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges
03 - 2 lbs Yukon Gold or red potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 medium yellow onions, peeled and quartered
06 - 2 cloves garlic, peeled
→ Liquids & Seasonings
07 - 12 cups cold water
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 1/2 tsp whole mustard seeds (optional)
11 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot.
02 - Add water to cover the brisket by at least 1 inch (about 12 cups). Add the spice packet, bay leaves, peppercorns, mustard seeds (if using), onions, and garlic.
03 - Bring to a boil over high heat. Skim off any foam, then reduce heat to low. Cover and simmer for 2 hours.
04 - Add the potatoes and carrots to the pot. Simmer, covered, for 20 minutes.
05 - Add cabbage wedges, nestling them into the broth. Simmer for another 20–25 minutes, until vegetables and brisket are tender.
06 - Remove the brisket to a cutting board. Let rest for 10 minutes, then slice against the grain.
07 - Arrange sliced brisket and vegetables on a large platter. Ladle some of the cooking liquid over the top. Season with salt and pepper as needed. Serve hot.
# Expert Hints:
01 -
- The house smells incredible for hours, making everyone gravitate toward the kitchen
- One pot feeds a crowd with minimal hands on time
- Leftovers taste even better the next day
02 -
- Slicing against the grain is nonnegotiable for tender meat
- The foam that rises during boiling should be skimmed for a clearer broth
- Cabbage is done when it is fork tender but not mushy
03 -
- A splash of cider vinegar brightens the broth
- Save any leftover broth for soup the next day