Corned Beef Brisket Cabbage Potatoes (Printable version)
Hearty brisket cooked with cabbage, potatoes, and carrots for a rich and comforting main dish.
# List of ingredients:
→ Meat
01 - 4 lb corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and halved
04 - 4 large carrots, peeled and cut into large chunks
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids
07 - 12 cups water
08 - 1 cup beef broth, optional
→ Spices & Seasonings
09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp whole mustard seeds, optional
12 - Salt to taste
# Directions:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place in a large stockpot and add 12 cups water to cover.
02 - Add the spice packet contents, bay leaves, peppercorns, mustard seeds if using, garlic, and onion. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises.
03 - Cover and simmer for 2.5 hours, or until the beef is tender when pierced with a fork.
04 - Add the potatoes and carrots to the pot around the beef. Continue simmering for 15 minutes.
05 - Add the cabbage wedges, submerging as much as possible. Simmer for an additional 20 minutes until all vegetables are tender.
06 - Remove the brisket and let rest for 10 minutes before slicing across the grain.
07 - Arrange sliced beef and vegetables on a serving platter. Ladle a little cooking liquid over the top before serving.
# Expert Advice:
01 -
- The spice packet does almost all the work while you pretend to be busy elsewhere.
- It turns a cheap cut of meat into something that tastes like you spent a fortune.
02 -
- Skipping the foam skimming leaves a gray film on everything and a metallic aftertaste you cannot fix later.
- The grain direction changes along the brisket. Rotate your cutting board and pay attention or half your slices will be wrong.
03 -
- Buy the flat cut if you want even slices. The point cut has more fat and flavor but requires more skilled carving.
- Let the pot cool slightly before refrigerating. The fat solidifies on top and lifts off cleanly for leaner reheating.