📝 About This Recipe
This quintessential Irish-American classic features a beef brisket brined to perfection and simmered until it melts in your mouth. Accompanied by buttery root vegetables and tender cabbage that soak up the aromatic poaching liquid, this dish is a masterclass in comfort and tradition. It’s a hearty, one-pot celebration of salt, spice, and patience that turns a humble cut of meat into a centerpiece-worthy feast.
🥗 Ingredients
The Beef & Aromatics
- 4-5 pounds Corned beef brisket (flat cut preferred, with spice packet included)
- 1 Yellow onion (large, peeled and quartered)
- 4-6 cloves Garlic (smashed)
- 3 pieces Bay leaves (dried)
- 1 tablespoon Black peppercorns (whole)
- 12 ounces Dark Irish stout (optional, for depth of flavor)
- 8-10 cups Water (enough to cover the brisket)
The Harvest Vegetables
- 1.5 pounds Red potatoes (small, halved or kept whole if tiny)
- 5-6 large Carrots (peeled and cut into 3-inch chunks)
- 1 head Green cabbage (cut into 8 thick wedges, core left intact)
- 3 tablespoons Unsalted butter (melted, for finishing)
- 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 thoroughly under cold water to remove excess surface brine. Pat dry with paper towels.
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2
Place the brisket in a very large Dutch oven or heavy-bottomed stockpot, fat side up.
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3
Add the quartered onion, smashed garlic cloves, bay leaves, peppercorns, and the contents of the spice packet that came with the beef.
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4
Pour in the bottle of stout (if using) and add enough water to cover the meat by at least 2 inches.
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5
Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Use a spoon to skim off any gray foam that rises to the surface during the first 15 minutes.
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6
Cover the pot tightly and simmer gently for about 2.5 to 3 hours. The meat should be 'fork-tender' but not quite falling apart yet.
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7
Once the meat is tender, add the potatoes and carrots to the pot, nestling them into the liquid around the beef. 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 aromatic vapors. Cover and cook for an additional 15-20 minutes until the cabbage is tender.
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9
Carefully remove the brisket from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes. This is crucial for a juicy result.
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10
While the meat rests, use a slotted spoon to remove the vegetables to a large serving platter. Drizzle them with melted butter and a splash of the cooking liquid.
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11
Locate the grain of the meat. Slice the brisket against the grain into 1/4-inch thick slices. Slicing with the grain will result in stringy meat; slicing against it ensures a tender bite.
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12
Arrange the sliced beef in the center of the vegetable platter. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Always slice against the grain to ensure the meat is tender rather than chewy. Rinsing the brisket before cooking is essential to prevent the final dish from being overly salty. Don't rush the simmer; a hard boil will toughen the muscle fibers, while a gentle simmer breaks down the connective tissue. If you have leftovers, they make the world's best Reuben sandwiches or a spectacular corned beef hash the next morning. For a flavor boost, add a tablespoon of pickling spice to the water if your beef didn't come with a packet.
🍽️ Serving Suggestions
Serve with a side of coarse stone-ground mustard or a spicy horseradish cream sauce. Pair with a warm loaf of crusty Irish Soda Bread to soak up the delicious broth. A cold pint of Guinness or a crisp Irish cider balances the saltiness of the beef perfectly. For a pop of color and sweetness, add a few parsnips along with the carrots. Offer extra sea salt and cracked black pepper at the table for the vegetables.