Corned Beef Brisket Cabbage (Printable)

Tender brisket simmered with potatoes, cabbage, carrots, and onions for a cozy, flavorful meal.

# What You Need:

→ Meats

01 - 3-4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cut into 6-8 wedges
03 - 2 lbs small 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 - 3 cloves garlic, peeled

→ Liquids

07 - 8 cups cold water
08 - 1 cup low-sodium beef broth

→ Spices & Seasonings

09 - Spice packet from corned beef
10 - 2 bay leaves
11 - 8 black peppercorns
12 - 4 whole allspice berries

# How To Cook:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place in a large stockpot.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, allspice berries, onions, and garlic to the pot. Bring to a boil over high heat.
03 - Reduce heat to low, cover, and simmer for 2 hours, skimming any foam from the surface.
04 - Add potatoes and carrots to the pot. Simmer, covered, for 30 minutes.
05 - Add cabbage wedges. Simmer, covered, for an additional 15-20 minutes, until all vegetables are tender.
06 - Remove the brisket from the pot and let rest for 10 minutes. Slice against the grain.
07 - Arrange sliced brisket and vegetables on a platter. Ladle some cooking broth over the top for extra flavor. Serve hot.

# Expert Tips:

01 -
  • The tender beef practically falls apart under your fork, no knife fighting required
  • One pot creates an entire meal with almost zero cleanup afterwards
  • The leftovers make the most incredible sandwiches you'll ever eat
02 -
  • Corned beef continues to cook as it rests, so remove it when it's slightly more firm than you want
  • Simmering gently prevents the meat from becoming tough and stringy
  • The fat cap adds flavor, so don't trim it before cooking
03 -
  • Ask your butcher for the flat cut if you want neat slices, point cut if you want shredded beef
  • Add vegetables in stages based on cooking time, not all at once
  • A dollop of horseradish sauce on the side cuts through the richness beautifully

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