📝 About This Recipe
This quintessential Irish-American classic features a salt-cured brisket simmered until it reaches a melt-in-your-mouth tenderness. Naturally gluten-free, this hearty one-pot meal balances the salty richness of the beef with the sweetness of honey-glazed carrots and the earthy comfort of buttery potatoes. It is a celebration of simple, soul-warming ingredients that transform through the magic of a low and slow braise.
🥗 Ingredients
The Brine and Beef
- 4-5 pounds Corned beef brisket (flat cut preferred, with spice packet included)
- 1 tablespoon Pickling spice (use the packet provided or a homemade GF blend)
- 4 cloves Garlic (smashed)
- 1 Yellow onion (peeled and quartered)
- 2 pieces Bay leaves
The Vegetables
- 1 head Green cabbage (cut into 8 thick wedges)
- 1.5 pounds Red potatoes (small to medium, halved)
- 4-5 large Carrots (peeled and cut into 2-inch chunks)
- 8-10 cups Water (enough to cover the meat)
Finishing and Garnish
- 3 tablespoons Unsalted butter (melted)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Stone-ground mustard (ensure certified gluten-free for serving)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it thoroughly under cold running water to remove excess surface brine. This prevents the final dish from being overly salty.
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2
Place the brisket in a large, heavy-bottomed Dutch oven or stockpot. Add the quartered onion, smashed garlic cloves, bay leaves, and the contents of the pickling spice packet.
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3
Cover the meat with enough cold water so that it is submerged by at least 2 inches. Place the pot over high heat and bring to a boil.
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4
Once boiling, use a spoon to skim off any foam or impurities that rise to the surface. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 2.5 to 3 hours.
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5
Test the meat for doneness; a fork should easily slide into the thickest part of the brisket. If it feels tough, simmer for another 20-30 minutes.
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6
While the meat is simmering, prepare your vegetables by cutting the cabbage into wedges (leaving the core intact so they don't fall apart) and scrubbing the potatoes.
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7
Once the meat is tender, add the halved potatoes and carrot chunks to the pot. Ensure they are submerged in the liquid. Cover and cook for 15 minutes.
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8
Carefully place the cabbage wedges on top of the other vegetables. The cabbage doesn't need to be fully submerged; it will steam beautifully in the flavored liquid. Cover and cook for an additional 15-20 minutes.
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9
Remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This is crucial for a juicy result.
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10
Use a slotted spoon to transfer the vegetables to a large serving platter. Drizzle with melted butter and sprinkle with fresh parsley and cracked black pepper.
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11
Identify the grain of the meat. Slice the brisket against the grain into 1/4-inch thick slices. Slicing against the grain ensures the meat is tender rather than stringy.
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12
Arrange the sliced beef alongside the vegetables on the platter. Pour a ladle of the hot cooking liquid over the meat to keep it moist and serve immediately.
💡 Chef's Tips
Always slice the meat against the grain; look for the long muscle fibers and cut perpendicular to them for the best texture. If the cooking liquid tastes too salty halfway through, remove two cups of liquid and replace them with fresh water. For a deeper flavor profile, replace 12 ounces of the water with a gluten-free hard cider or a gluten-free pale ale. Don't boil the meat vigorously; a gentle simmer is the secret to preventing the beef from becoming tough and rubbery. Leftovers make incredible 'Corned Beef Hash' the next morning—just dice the beef and potatoes and fry until crispy.
🍽️ Serving Suggestions
Serve with a side of spicy stone-ground mustard or a creamy horseradish sauce for a sharp contrast. Pair with a crisp, cold Gluten-Free Lager or a dry Irish Cider. Add a side of gluten-free Irish Soda Bread to soak up the delicious braising liquid. A simple side of pickled beets or a fresh cucumber salad adds a nice acidic brightness to the meal. Finish the evening with a hot Irish coffee made with brown sugar and heavy cream.