Corned Beef Brisket Classic Dinner (Printable version)

Hearty corned beef brisket slow-cooked with cabbage, potatoes, and carrots for a classic comforting dish.

# List of ingredients:

→ Meats

01 - 1 (4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges
03 - 2 lbs 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 - 2 cloves garlic, peeled

→ Liquids & Seasonings

07 - 12 cups cold water
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 1/2 tsp whole mustard seeds (optional)
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot.
02 - Add water to cover the brisket by at least 1 inch (about 12 cups). Add the spice packet, bay leaves, peppercorns, mustard seeds (if using), onions, and garlic.
03 - Bring to a boil over high heat. Skim off any foam, then reduce heat to low. Cover and simmer for 2 hours.
04 - Add the potatoes and carrots to the pot. Simmer, covered, for 20 minutes.
05 - Add cabbage wedges, nestling them into the broth. Simmer for another 20–25 minutes, until vegetables and brisket are tender.
06 - Remove the brisket to a cutting board. Let rest for 10 minutes, then slice against the grain.
07 - Arrange sliced brisket and vegetables on a large platter. Ladle some of the cooking liquid over the top. Season with salt and pepper as needed. Serve hot.

# Expert Advice:

01 -
  • The house fills with an incredible aroma that makes everyone gravitate toward the kitchen
  • Its a complete meal in one pot—protein, vegetables, and rich broth all together
  • The leftovers somehow taste even better, making fantastic sandwiches the next day
02 -
  • Simmer gently rather than boiling hard—high heat makes the meat tough and rubbery
  • Let the brisket rest before slicing or you'll lose all those precious juices
  • Slicing against the grain is non-negotiable for tender meat
03 -
  • Cold water to start keeps the proteins from tightening up too quickly
  • Skimming the foam creates a clearer, cleaner-tasting broth
  • Save some cooking liquid to rewet leftovers—they can dry out in the fridge

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