How to Cook a Perfect Corned Beef

Discover the ultimate guide on how to cook a perfect corned beef, a comforting classic bursting with bold flavors and hearty ingredients. This foolproof recipe transforms a 3-pound corned beef brisket into a fork-tender masterpiece, simmered gently with aromatic spices, bay leaves, and a medley of carrots, celery, onion, and garlic for rich depth. Red potatoes and green cabbage complete the one-pot meal, making it a complete feast that's easy to prepare. Perfect for a family dinner, holiday celebration, or St. Patrick's Day, this simple yet satisfying dish is finished with optional buttery vegetables and a tangy kick from mustard or horseradish sauce. With just 15 minutes of prep and a flavorful 4-hour simmer, you’ll master this tried-and-true method for succulent corned beef every time!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds corned beef brisket
• 1 packet spice packet (included with corned beef)
• 8 cups water
• 3 large carrots
• 2 stalks celery stalks
• 1 large yellow onion
• 4 cloves garlic cloves
• 2 leaves bay leaves
• 1.5 pounds small red potatoes
• 1 head green cabbage
• 2 tablespoons unsalted butter (optional, for serving)
• 0 mustard or horseradish sauce (optional, for serving)

Directions

Step 1

Remove the corned beef from its packaging and rinse it under cold water to remove excess brine. Pat it dry with paper towels.

Step 2

Place the corned beef brisket in a large pot or Dutch oven, fat-side up. Add the spice packet provided with the brisket.

Step 3

Pour 8 cups of water into the pot, ensuring the brisket is fully submerged. Add the bay leaves for extra flavor.

Step 4

Peel and cut the carrots into large chunks. Chop the celery and quarter the onion. Add these vegetables, along with the peeled garlic cloves, to the pot.

Step 5

Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 3 hours. Check occasionally to ensure the brisket remains submerged. Add more water if necessary.

Step 6

After 3 hours, wash and halve the small red potatoes. Add them to the pot and cook for an additional 30 minutes.

Step 7

Cut the green cabbage into 6 wedges and add them to the pot. Cook for another 30 minutes, or until the cabbage is tender and the brisket is fork-tender.

Step 8

Carefully remove the brisket from the pot and let it rest on a cutting board for 10 minutes. Slice it against the grain for the most tender results.

Step 9

Strain the vegetables from the pot and serve them alongside the sliced corned beef.

Step 10

Optionally, melt some unsalted butter over the vegetables and serve with mustard or horseradish sauce for added flavor. Enjoy your perfectly cooked corned beef!

Nutrition Facts

Serving size	4799.6 grams (4799.6g)

Amount per serving	% Daily Value*
Calories	4120

Total Fat 220.00g	282%
Saturated Fat 112.30g	562%
Polyunsaturated Fat 0.20g
Cholesterol 1397mg	466%
Sodium 12372mg	538%
Total Carbohydrate 197.30g	72%
Dietary Fiber 29.50g	105%
Total Sugars 61.60g
Protein 363.00g	726%

Vitamin D 18IU	92%
Calcium 493mg	38%
Iron 34mg	190%
Potassium 4867mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 34.4%

Carbs: 18.7%