📝 About This Recipe
Celebrate the heart-warming traditions of Irish-American comfort food with this melt-in-your-mouth corned beef brisket. Slowly simmered in a fragrant aromatic broth of pickling spices and dark ale, the beef becomes incredibly tender while the root vegetables soak up all the savory, salty goodness. This dish isn't just a meal; it's a rustic centerpiece that brings a sense of cozy heritage to any dinner table.
🥗 Ingredients
The Meat and Aromatics
- 4-5 pounds Corned Beef Brisket (point or flat cut, with spice packet included)
- 1 large Yellow Onion (peeled and cut into thick wedges)
- 4-5 cloves Garlic (smashed)
- 12 ounces Dark Stout or Ale (optional, for depth of flavor)
- 1 tablespoon Pickling Spice (use the packet provided plus extra if desired)
- 2 pieces Bay Leaves (dried)
The Vegetables
- 1.5 pounds Red Potatoes (small to medium, halved)
- 4-5 large Carrots (peeled and cut into 2-inch chunks)
- 1 head Green Cabbage (cut into 8 thick wedges, core intact)
The Finishing Glaze (Optional)
- 2 tablespoons Dijon Mustard
- 2 tablespoons Brown Sugar (packed)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it under cold water to remove excess brine. Pat dry with paper towels.
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2
Place the brisket in a large, heavy-bottomed Dutch oven or stockpot, fat side up.
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3
Add the onion wedges, smashed garlic cloves, pickling spices, and bay leaves around the meat.
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4
Pour in the dark stout (if using) and then add enough cold water to completely submerge the beef by at least an inch.
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5
Bring the liquid to a gentle boil over medium-high heat. Once boiling, use a spoon to skim off any gray foam that rises to the surface.
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6
Reduce the heat to low, cover the pot tightly, and simmer for about 2.5 to 3 hours. The meat should be getting tender but not yet falling apart.
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7
Add the halved potatoes and carrot chunks to the pot, tucking them into the liquid around the beef. Cover and simmer for another 15 minutes.
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8
Place the cabbage wedges on top of the vegetables and meat. Cover and cook for an additional 15-20 minutes until the cabbage and potatoes are fork-tender.
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9
Optional: Preheat your oven broiler. Remove the brisket to a foil-lined baking sheet. Mix the Dijon mustard and brown sugar together and spread over the fat cap. Broil for 3-5 minutes until bubbly and browned.
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10
Remove the meat from the pot (or oven) and let it rest on a cutting board for at least 10-15 minutes. This is crucial for a juicy result.
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11
While the meat rests, keep the vegetables warm in the cooking liquid.
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12
Locate the grain of the meat and slice the brisket thinly AGAINST the grain to ensure maximum tenderness.
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13
Arrange the sliced beef on a large platter surrounded by the carrots, potatoes, and cabbage wedges.
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14
Ladle a small amount of the cooking broth over everything and garnish with fresh parsley before serving.
💡 Chef's Tips
Always slice against the grain; slicing with the grain will result in tough, stringy meat. Don't rush the simmer—boiling the meat too vigorously will make it rubbery. If you have time, cook the beef a day in advance and reheat it in the broth; the flavor deepens significantly overnight. If your corned beef didn't come with a spice packet, you can make your own with peppercorns, mustard seeds, coriander seeds, and a few cloves. Keep the cabbage core intact when cutting wedges so the leaves don't fall apart in the pot.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce or grainy stone-ground mustard. Pair with a fresh loaf of warm Irish Soda Bread to soak up the savory broth. A cold pint of Guinness or a crisp dry cider complements the salty-savory profile perfectly. For a modern twist, serve with a side of roasted beets or a simple kale salad. Save leftovers for the ultimate Reuben sandwich or a crispy corned beef hash the next morning.