Traditional Corned Beef (Edit recipe)

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A traditional corned beef meal features slow simmered brisket cooked with onions, garlic, and spices until tender. Potatoes, carrots, and cabbage are added toward the end of cooking, creating a hearty and flavorful dish. This classic comfort meal typically serves 6–8 people and is perfect for family dinners or special occasions.

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PREP TIME

30 minutes

COOK TIME

3 minutes

INGREDIENTS

11

Serves: 10

Ingredients

3 - 4 lb Corned Beef, 1 corned beef brisket
1 whole Onion, quartered
3 - 4 clove Garlic, smashed
2 - 3 pieces Organic Bay Leaves - Primal Palate
1 tsp Peppercorns, Black and White, whole
1 fl oz Water, enough to cover brisket by at least 1 inch
1 fl oz Apple Cider, optional 1 bottle beer or apple cider
4 - 5 whole Yellow Potatoes, medium potatoes, halved
3 - 4 whole Carrots, cut into large pieces
1 whole Cabbage, small head cabbage, cut into wedges
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For Serving (optional)
Mustard
Sauerkraut
Irish butter
Directions
Step 1: Rinse the Brisket
Remove the corned beef from its package and rinse thoroughly under cold water to remove excess salt and brine. Pat dry.
Step 2: Prepare the Pot
Place the corned beef in a large pot or Dutch oven, fat side up. Add onion, garlic, bay leaves, and peppercorns.
Step 3: Add Liquid
Cover the meat completely with water (and beer or cider if using), ensuring it is submerged by at least 1 inch.
Step 4: Bring to a Boil
Bring to a boil over high heat, then immediately reduce to a gentle simmer.
Step 5: Simmer Low and Slow
Cover the pot and simmer on low heat for 3–4 hours (about 50 minutes per pound).
The meat is done when it is fork-tender and easily pulls apart.
Check occasionally and add water if needed to keep the meat covered.
Step 6: Add Vegetables (Last 30–45 Minutes)
Add potatoes and carrots with about 45 minutes of cooking time remaining.
Add cabbage wedges during the last 15–20 minutes.
Season vegetables lightly with salt and pepper.
Step 7: Rest and Slice
Remove corned beef from the pot and let rest 10–15 minutes.
Slice against the grain into ¼-inch thick slices.
This step is crucial for tender meat.
Step 8: Serve
Arrange sliced corned beef on a platter with the cooked vegetables. Serve with mustard, your favorite Garden Goddess Ferments sauerkraut and Kraut Jerky for extra texture, and Irish butter.

Notes

Storage Store leftovers in the cooking liquid in the refrigerator for up to 4 days. Corned beef freezes well for up to 2 months. Leftovers are perfect for Reuben sandwiches the next day.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	5 g
Carbohydrates:	16 g
Protein:	30 g
Cholesterol:	72 g
Sodium:	1081 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.