Corned Beef Brisket Classic Dinner

My apartment smelled like a deli for three days straight after I made my first corned beef. I didn't mind—the scent of simmering beef and spices kept drifting from the kitchen, making every corner feel cozy and well-fed. Now it's become my go-to when I want something that feels like a hug in food form.

Last year, I made this for St. Patrick's Day and my neighbor actually knocked on my door to ask what smelled so good. I ended up inviting her over for dinner, and we spent the evening eating around my small kitchen table, laughing between bites of tender beef and buttery cabbage. Sometimes the best meals aren't planned at all.

Ingredients

• 1 (4 lb / 1.8 kg) corned beef brisket with spice packet: The spice packet holds the essential flavor profile—dont toss it
• 1 medium green cabbage: Cut into wedges instead of shreds so it holds its shape during simmering
• 2 lbs Yukon Gold or red potatoes: These varieties hold their texture better than russets in long cooking
• 4 large carrots: Cut them into substantial pieces so they dont turn to mush
• 2 medium yellow onions: They add essential sweetness to balance the salty beef
• 2 cloves garlic: A subtle backbone that melts into the broth
• 12 cups cold water: Cold water helps extract flavor gradually without making the meat tough
• 2 bay leaves: Classic aromatic that deepens the broth
• 8 black peppercorns: Fresh whole pepper makes a noticeable difference
• 1/2 tsp whole mustard seeds: Optional but adds authentic depth
• Salt and freshly ground black pepper: Taste at the end—corned beef varies in saltiness

Instructions

Rinse and prepare the beef:

Rinse the corned beef brisket under cold water to remove excess brine and place it in a large stockpot. This simple step helps control saltiness.

Add aromatics and water:

Pour in cold water to cover the brisket by at least 1 inch, then add the spice packet, bay leaves, peppercorns, mustard seeds, onions, and garlic. The aromatics build layers of flavor as they simmer.

Start the simmer:

Bring to a boil over high heat, skim off any foam that rises to the surface, then reduce to low and cover. Let it simmer gently for about 2 hours until the beef is becoming tender.

Add root vegetables:

Add the potatoes and carrots to the pot, cover again, and simmer for 20 minutes. They take longer than the cabbage and need the extra time.

Add the cabbage:

Nestle the cabbage wedges into the broth and simmer for another 20–25 minutes until the vegetables are fork-tender and the beef easily yields to a knife.

Rest before slicing:

Remove the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain. This keeps the meat juicy.

Serve it up:

Arrange the sliced brisket and vegetables on a large platter, ladle some cooking liquid over the top, and season with salt and pepper as needed.

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My father-in-law took one bite of this and declared it better than the Irish pub downtown. I dont know if he was just being nice, but he went back for seconds and took some home, so I'll count that as a win.

Making It Your Own

A splash of cider vinegar in the simmering liquid adds brightness that cuts through the richness. Fresh thyme sprigs work beautifully too, infusing the broth with subtle herbal notes that complement the beef.

Timing Is Everything

The cabbage needs less time than you might think—add it last so it retains some structure instead of melting completely into the broth. You want it tender, not translucent.

Beyond The First Meal

Leftovers are where this recipe really shines. The flavors have more time to marry and the texture improves.

• Pile thin slices onto rye bread with mustard for an incredible sandwich
• Chop everything up and fry it with eggs for breakfast hash
• The broth makes a fantastic base for vegetable soup

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Theres something deeply satisfying about a meal that feeds you today and tomorrow. Make extra.

Recipe FAQ

→ How long should corned beef brisket be cooked for tenderness?

Simmering the brisket for about 2 hours ensures it becomes tender and flavorful without drying out.

→ Can I add extra seasoning to enhance flavor?

Yes, a splash of cider vinegar or fresh thyme sprigs during simmering adds depth and brightness.

→ What vegetables complement corned beef brisket well?

Cabbage, potatoes, carrots, onions, and garlic simmered together create a balanced and hearty accompaniment.

→ Is it better to boil or simmer the brisket?

After bringing to a boil, reduce heat to low and simmer gently to maintain tenderness and retain flavors.

→ How should the brisket be served after cooking?

Let the brisket rest for 10 minutes, then slice against the grain and serve with the vegetables and cooking liquid.