Delicious Corned Beef Recipe
A hearty and comforting dish featuring tender, slow-cooked corned beef with flavorful cabbage, carrots, and potatoes, perfect for family dinners or festive occasions.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 3 lb corned beef brisket with seasoning packet or homemade spice mix
- 1 yellow onion thickly sliced
- 4 carrots peeled and cut into chunks
- 1.5 lb Yukon Gold potatoes quartered, skin on
- 1 head green cabbage quartered
- 3 cups beef broth or water with optional splash of beer
For Serving
- whole grain mustard optional
- horseradish sauce optional
Instructions
- Preheat oven to 325°F or set a large pot over medium heat for stovetop method.
- Rinse the corned beef under cold water and pat dry. Place it in a Dutch oven or roasting pan, fat side up. Sprinkle seasoning packet or homemade spices on top.
- Pour in beef broth or water to barely cover the brisket. Add beer if using. Cover with lid or foil.
- Cook in the oven for 3 hours, or bring to a boil on the stove, reduce to a simmer, and cover for 3 hours.
- After 2 hours, add potatoes, carrots, and onion to the pot. Cook for another 45 minutes.
- Add cabbage wedges during the last 15 minutes of cooking.
- Remove brisket and let rest, covered with foil, for 15 minutes. Slice against the grain.
- Serve vegetables and meat on a platter with a spoonful of broth, and mustard or horseradish on the side.
Notes
For a slow cooker version, cook brisket on low for 8 hours, adding vegetables in the final 2 hours and cabbage in the last 30 minutes. Always slice the beef against the grain for tenderness.