Description
A tender, slow-simmered corned beef brisket braised with aromatic vegetables, perfect for family dinners and special occasions.
Ingredients
- 4–5 lb corned beef brisket (with seasoning packet, if included)
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 bay leaf
- 4–5 garlic cloves, minced
- 1 onion, quartered
- 4–5 carrots, cut into large chunks
- 4–5 potatoes, quartered (Yukon gold or red potatoes)
- Water or broth — enough to cover the brisket by about 1 inch
- Optional: cabbage wedges (add in last 25–30 minutes)
Instructions
- Place the brisket in the bottom of a large Dutch oven, fat side up if it has a fat cap.
- Scatter peppercorns, mustard seeds, bay leaf, and minced garlic evenly over the brisket. Add the seasoning packet if provided.
- Tuck the quartered onion around the brisket. Arrange carrots and potatoes so they sit in the cooking liquid around the meat.
- Pour in enough water or broth to cover the brisket by about 1 inch. Leave a little room at the top to avoid boil-over.
- Bring the pot to a gentle boil over medium heat, then immediately reduce to low so the liquid simmers with small bubbles. Cover with the lid.
- Simmer for 3 to 4 hours, checking occasionally to ensure the liquid hasn’t dropped below the meat. The brisket is done when fork-tender.
- Optional: add cabbage wedges for the last 25–30 minutes.
- Remove the brisket to a cutting board and allow to rest for 10–15 minutes. Slice against the grain and serve with the vegetables and cooking liquid.
Notes
Use low-sodium broth for added flavor. If using a spice packet, taste the cooking liquid before adding more salt. Choose red or Yukon Gold potatoes for firmer texture.