Description
A classic comfort dish featuring tender corned beef brisket slowly simmered with aromatic spices, cabbage, potatoes, and carrots to create a hearty, flavorful Irish-American main course perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Beef and Seasoning
- 1 corned beef brisket (about 3 to 4 pounds)
- 6 cups water
- 1 tsp peppercorns
- 1 onion, quartered
Vegetables
- 3 potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 small cabbage, cut into wedges
Instructions
- Prepare the Broth: Place the corned beef brisket in a large pot and cover it completely with 6 cups of water. Add the quartered onion and 1 teaspoon of peppercorns to the pot to infuse the broth with flavor.
- Simmer the Beef: Bring the water to a boil over high heat. Once boiling, reduce the heat to low and cover the pot, allowing the beef to simmer gently for 2.5 to 3 hours until it becomes tender.
- Add Root Vegetables: After the beef is tender, add the chopped potatoes and carrots to the pot. Continue cooking for an additional 20 minutes, allowing the vegetables to soften while absorbing the flavorful broth.
- Cook the Cabbage: Next, add the cabbage wedges to the pot. Simmer everything together for another 10 to 15 minutes, until the cabbage is tender but still holds its shape.
- Serve: Remove the corned beef from the pot and slice it against the grain. Plate the sliced beef alongside the cooked vegetables. Optionally serve with mustard or horseradish for added zest.
Notes
- Skim off any foam or impurities that rise to the surface during cooking to keep the broth clear and clean-tasting.
- For extra flavor, serve with classic condiments such as mustard or horseradish sauce.
- Leftover corned beef slices make excellent sandwiches, perfect for a next-day meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
