Corned Beef Brisket Cabbage (Printer-friendly)
Hearty brisket simmered alongside cabbage, potatoes, and carrots delivers a warm and satisfying dish.
# What You'll Need:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cut into 6–8 wedges
03 - 2 lbs small 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 - 3 cloves garlic, peeled
→ Liquids
07 - 8 cups cold water
08 - 1 cup low-sodium beef broth
→ Spices & Seasonings
09 - Spice packet from corned beef
10 - 2 bay leaves
11 - 8 black peppercorns
12 - 4 whole allspice berries (optional)
# How to Prepare:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place in a large stockpot.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, allspice berries (if using), onions, and garlic to the pot. Bring to a boil over high heat.
03 - Reduce heat to low, cover, and simmer for 2 hours, skimming any foam from the surface.
04 - Add potatoes and carrots to the pot. Simmer, covered, for 30 minutes.
05 - Add cabbage wedges. Simmer, covered, for an additional 15–20 minutes, until all vegetables are tender.
06 - Remove the brisket from the pot and let rest for 10 minutes. Slice against the grain.
07 - Arrange sliced brisket and vegetables on a platter. Ladle some cooking broth over the top for extra flavor. Serve hot.
# Expert Advice:
01 -
- The meat becomes so tender it practically falls apart at the mere suggestion of a fork
- One pot feeds a crowd with minimal effort and maximum comfort
02 -
- Rushing the simmer makes tough meat, so budget the full time and let it cook slowly
- Slicing against the grain is non negotiable for tender bites, look for the muscle fibers running in one direction and cut across them
03 -
- Let the meat rest before slicing or all those precious juices will run onto your cutting board instead of staying in the meat
- The broth can be made a day ahead, refrigerate it and scrape off the solidified fat before reheating and adding vegetables