Pin it This classic dish features tender corned beef brisket slow-cooked to perfection alongside cabbage wedges, Yukon Gold potatoes, and carrots. Seasoned with bay leaves, peppercorns, and optional mustard seeds, the meal offers rich flavors complemented by a savory broth. Ideal for gatherings, the meat is rested before slicing, then served atop a bed of tender vegetables. Variations include adding apple cider or fresh thyme for extra depth. Perfectly hearty and gluten-free, it provides a comforting, flavorful dining experience.
My apartment smelled like a pub in Dublin for three straight days the first time I attempted this. The building super actually knocked on my door to ask what I was cooking. That rich, spiced aroma drifts through vents and under door frames, making neighbors suddenly decide to visit around dinner time.
Last St. Patricks Day, I made this for twelve people using my grandmothers enormous pot. Someone showed up with a tin whistle and another person brought their grandmother from Ireland, who approved the method. By midnight we were telling stories none of us would remember the next morning.
Ingredients
- Corned beef brisket: The flat cut slices more cleanly but the point cut has more marbling and flavor, so choose based on whether you prioritize neatness or richness
- Spice packet: Never toss this little pouch of magic, though adding extra peppercorns and mustard seeds builds deeper layers
- Yukon Gold potatoes: These hold their shape better than Russets during long simmering and develop a naturally creamy texture
- Green cabbage: Cutting into wedges rather than shreds keeps pieces intact while absorbing that spiced cooking liquid
- Beef broth: Low sodium gives you control since the brisket releases salt as it cooks, and you can always adjust later
- Bay leaves: Two is the sweet spot, providing that background herbal note without overpowering the other spices
- Carrots and onion: These aromatics become surprisingly sweet after hours in the broth, almost like candy pulled from the pot
Instructions
- Get the beef ready:
- Rinse the brisket under cold water to remove excess salt from the curing process, then place it fat side up in your largest pot or Dutch oven
- Build the bath:
- Drop in the spice packet, bay leaves, peppercorns, mustard seeds if you have them, onion quarters, and garlic cloves, then pour in the water and beef broth until everything is submerged
- Start the long simmer:
- Bring the pot to a gentle bubble over medium high heat, then turn it down to the lowest setting that maintains movement, cover tightly, and let it go low and slow for about 2 hours
- Add the hard vegetables:
- Toss in the potatoes and carrots, re cover the pot, and continue cooking for another 30 minutes while the starches become tender and start soaking up flavor
- Finish with cabbage:
- Nestle the cabbage wedges down into the liquid, cover again, and cook for 20 to 30 more minutes until a fork slides through everything easily
- Rest the meat:
- Lift the corned beef onto a cutting board and let it rest for at least 10 minutes, which helps the juices redistribute and keeps everything moist when sliced
- Plate it up:
- Slice the brisket against the grain into thin strips, arrange it on a platter surrounded by the vegetables, and spoon some of that cooking broth over everything before serving
Pin it My dad used to make this every single March without fail, standing over the pot with that knowing look he got when something was about to be delicious. Now when I smell that distinctive spiced steam rising from my own stove, I understand why he never minded spending half a day tending something so simple.
Make It Your Own
A splash of apple cider halfway through cooking adds brightness that cuts through the richness, and a few sprigs of fresh thyme bring an earthy note that complements the beef perfectly. Sweet potatoes work beautifully too, lending their natural sweetness to the savory broth.
Serving Ideas
Whole grain mustard on the side lets everyone control their own heat level, while a simple horseradish sauce made with sour cream and lemon adds the perfect bite. Some crusty bread for soaking up the cooking liquid is practically mandatory.
Storage and Leftovers
Everything keeps beautifully in the refrigerator for up to four days, though the cabbage tends to develop a stronger flavor over time. The broth will gel slightly when chilled, which is completely normal and just means you got good collagen extraction from the beef.
- Wrap leftovers separately to prevent the cabbage from making everything taste overwhelmingly sulfamic
- Reheat gently with a splash of water or broth to prevent drying
- The meat makes legendary sandwiches on rye with extra mustard
Pin it There is something deeply satisfying about a meal that feeds people so thoroughly and leaves your house smelling like comfort itself. This is the kind of food that makes a house feel like a home.
Recipe Questions & Answers
- → How do I ensure the corned beef is tender?
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Simmer the brisket gently for about 2 hours, then add vegetables and continue cooking until both meat and vegetables are fork-tender.
- → Can I use a different type of potato?
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Yes, sweet potatoes can be substituted for Yukon Golds to add a slightly sweet twist to the dish.
- → What seasonings complement this dish best?
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Bay leaves, black peppercorns, and optional mustard seeds provide classic flavors; adding fresh thyme or apple cider enhances the aroma.
- → Is this meal suitable for gluten-free diets?
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Yes, the ingredients are naturally gluten-free; however, check the spice packet and beef broth labels to avoid hidden gluten.
- → How should leftovers be stored and used?
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Store leftovers in an airtight container in the refrigerator and enjoy as sandwiches or reheated portions within a few days.
