corned beef brisket recipe

Written ByJenny Smyth Posted on
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The Best corned beef brisket recipe

I’m so excited to share my favorite corned beef brisket recipe with you! This dish has been a staple in my household for years, and I’m sure it will become a favorite in yours too.

I love how tender and flavorful the brisket becomes after slow cooking, and the best part is that it’s incredibly easy to make. My kids just devour it, and it’s perfect for family gatherings or even just a quick weeknight dinner.

Plus, with the slow cooker, you can just set it and forget it, which is music to this busy mom’s ears. The health benefits of this recipe are also a major plus – we’re talking lean protein, veggies, and no added preservatives.

My family loves when I serve this with some crusty bread and a side salad for a complete meal. I’ve experimented with different spices and seasonings over the years, but this basic recipe is where it’s at.

My husband raves about the flavor every time I make it, and my kids just inhale it without even realizing they’re eating healthy. It’s truly a winner in our house.

Classic Corned Beef Brisket

Classic Corned Beef Brisket

4.6 from 1317 votes

This corned beef brisket is slowly simmered with pickling spices until tender and flavorful. The meat is then sliced and served with cabbage and carrots for a hearty meal.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Brisket

3 to 4 pounds corned beef brisket with spice packet
1 large onion, quartered
3 cloves garlic, smashed
1 tablespoon black peppercorns
2 bay leaves
Water to cover

For the Vegetables

1 small head green cabbage, cut into wedges
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and quartered

👨‍🍳Directions

1Place the corned beef brisket in a large stockpot and add the spice packet, quartered onion, smashed garlic, black peppercorns, and bay leaves.
2Pour in enough cold water to cover the brisket by at least 1 inch, then bring to a boil over high heat.
3Reduce the heat to low, cover the pot, and let the brisket simmer gently for 2 hours.
4The meat should be fork-tender and easily pierced with a knife when done.
5Add the cabbage wedges, carrot chunks, and potato quarters to the pot, pushing them down into the liquid.
6Cover and continue simmering for 30 minutes, until the vegetables are tender when pierced with a fork.
7Using tongs, carefully transfer the brisket to a cutting board and let it rest for 10 minutes.
8Slice the meat against the grain into 1/4-inch thick slices, then arrange on a platter with the cooked vegetables.

🔧Equipment

Large stockpot or Dutch oven with lid
Sharp knife
Cutting board
Tongs
Large platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1800mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a less salty brisket, soak it in cold water for 1 hour before cooking, then discard the water. Leftover corned beef makes excellent sandwiches or hash.

Watch Video Of How Classic Corned Beef Brisket Works

This corned beef brisket recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need something quick and easy for dinner tonight.

My family loves when I serve this with some crusty bread and a side salad for a complete meal that everyone enjoys.

Plus, with leftovers stored safely in an airtight container in the fridge or freezer, you can enjoy this delicious dish again soon.

❓ Frequently Asked Questions About Corned Beef Brisket

Q: What type of corned beef is best for this recipe?

A: For this recipe, you want to use a high-quality corned beef that’s been cured with salt and water. Look for one that’s labeled as ‘hand-cured’ or ‘artisanal’ for the best flavor. Some popular brands include Boar’s Head and Applegate.

Q: Can I use any cut of beef for this recipe?

A: While you can use other cuts of beef, such as chuck or round, they may not be as tender as brisket. If you do choose to use a different cut, be sure to adjust the cooking time accordingly. Brisket is ideal because it has a good balance of fat and connective tissue that breaks down during cooking, making it tender and juicy.

Q: How do I know if my brisket is cooked through?

A: To check if your brisket is cooked through, insert a fork or knife into the thickest part of the meat. If it slides in easily and there are no pinkish hues remaining, then your brisket is done! You can also use a meat thermometer to check for internal temperatures – 160°F (71°C) is the minimum safe temperature for cooked brisket.

Q: Can I make this recipe in a slow cooker?

A: Yes! One of the best things about this recipe is that you can make it in a slow cooker. Simply brown the brisket on all sides in a skillet before adding all the ingredients to your slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.

Q: How do I store leftover corned beef brisket?

A: To store leftover corned beef brisket, let it cool completely before refrigerating or freezing it. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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