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Sliced corned beef dinner with potatoes, carrots and cabbage

Best Corned Beef

A tender, juicy corned beef brisket simmered low and slow with potatoes, carrots and cabbage in one comforting pot.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Cuisine: Irish-American
Ingredients Method Notes

Ingredients
  

For the brisket:
  • 1 corned beef brisket 3 to 4 pounds, with spice packet
  • 1 large onion quartered
  • 4 garlic cloves smashed
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • Water to cover (about 10 to 12 cups)
For the vegetables:
  • 6 small red potatoes halved
  • 4 large carrots cut into chunks
  • 1 small head green cabbage cut into wedges
For serving:
  • Whole grain mustard
  • Chopped fresh parsley

Method
 

  1. Rinse the brisket under cold water to remove excess surface brine.
  2. Place in a large pot with the onion, garlic, bay leaves, peppercorns and spice packet.
  3. Cover with cold water, bring to a boil and skim off any foam.
  4. Cover and simmer gently for about 2½ hours (about 50 minutes per pound), until fork-tender.
  5. Add the potatoes and carrots; simmer 20 minutes.
  6. Add the cabbage wedges; simmer 15 minutes more.
  7. Rest the brisket, tented with foil, for 10 to 15 minutes.
  8. Slice against the grain and serve with the vegetables, mustard and parsley.

Notes

Keep the liquid at a gentle simmer, never a rolling boil, for tender meat. Rest and slice against the grain for the neatest, most tender slices. Store leftovers in their cooking broth for up to 4 days. Leftover corned beef makes excellent sandwiches and hash.