Corned beef and cabbage is a classic braise. The meat gets tender over hours of low heat, the cabbage softens and sweetens, and the potatoes absorb all the flavor from the brisket. This is the kind of meal people remember. It works for St. Patrick’s Day, but it’s good any time you want comfort food.
What you need
- One 3 to 4 pound corned beef brisket with spice packet
- 1 large head green cabbage, cut into 6 wedges
- 1 pound baby potatoes, halved
- 4 large carrots, cut into 3-inch pieces
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 6 cups beef broth
- 2 bay leaves
- 1 tablespoon peppercorns
- Salt and pepper to taste
Prep the brisket
Rinse the corned beef under cold water. This removes some of the salt that packed it. Put it in a large pot and cover it with cold water. Bring it to a boil, then drain it and rinse the pot. This step is important. It reduces the salt level and keeps the meat from being too harsh.
Start the braise
Put the rinsed brisket back in a clean pot. Add beef broth, the spice packet that came with the corned beef, bay leaves, peppercorns, and the quartered onion. Add the smashed garlic. Bring it to a simmer. Do not boil. A rolling boil toughens the meat. Simmer at a gentle bubble. The surface should barely move.
Cover the pot and let it go for 2 hours. The brisket should be fork-tender. You’ll know it’s ready when a fork slides through the meat with no resistance.
Add the vegetables
After 2 hours, add the potatoes and carrots. These take about 20 minutes to cook. Let them go for 15 minutes, then add the cabbage wedges. The cabbage only needs about 10 minutes. It should still have a little bite to it, not mushy.
When everything is tender, pull the brisket out and let it rest on a cutting board for 5 minutes. Slice it against the grain. The slices should be about quarter inch thick.
Plate it up
Arrange the corned beef slices on a plate. Pile the cabbage, potatoes, and carrots alongside. Spoon some of the broth over everything. This is honest food. No sauce needed. Serve it hot.
Notes
The brisket should reach an internal temperature of 190 degrees for maximum tenderness. Use a meat thermometer if you want to be exact. The broth will taste strong. That’s correct. The beef and vegetables absorb it and balance it out. Don’t skim the fat. It carries flavor.
Affiliate note: A quality meat thermometer like the Thermapen ONE ensures you hit 190 degrees for perfect tenderness.
