Corned Beef Recipe
This classic corned beef recipe is simmered low and slow with spices, onions, and vegetables until perfectly tender. A hearty, flavorful dish perfect for holidays or family meals.
Ingredients
- 3 –4 lbs beef brisket corned
- 1 packet pickling spice or 2 tbsp homemade mix
- 1 large onion quartered
- 4 garlic cloves smashed
- 4 carrots cut into chunks
- 1 small cabbage cut into wedges
- 6 –8 small potatoes optional
- Water or beef broth enough to cover meat
Instructions
- Rinse the corned beef under cold water to remove excess brine.
- Place the beef in a large pot and cover with water or beef broth.
- Add pickling spice, onion, and garlic. Bring to a boil.
- Reduce heat, cover, and simmer for 2.5–3 hours until beef is fork-tender.
- Add carrots, potatoes, and cabbage during the last 30–40 minutes of cooking.
- Remove beef from pot and let rest for 10 minutes before slicing.
- Slice against the grain and serve with vegetables.
Notes
For a less salty result, change the cooking water halfway through.
Corned beef is best sliced thin against the grain for tenderness.
Leftovers are perfect for sandwiches or hash.