Description

This Irish-Style Corned Beef focuses on a slow-simmering method that breaks down tough fibers until the meat is incredibly soft. Perfect for Saint Patrick’s Day or a cozy Sunday dinner, this one-pot meal is easy, traditional, and melt-in-your-mouth tender.

Ingredients

Scale

3 to 4 pounds corned beef brisket (with spice packet)
1 large yellow onion, cut into thick wedges
4 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon black peppercorns (if not in packet)
2 cups beef broth
Water (enough to cover meat)
1 small head green cabbage, cut into large chunks
1 pound carrots (baby or 2-inch pieces)
1.5 pounds small red potatoes, whole or halved

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Instructions

Rinse the Meat: Remove brisket from packaging and rinse under cool running water to remove excess salt.
Start the Simmer: Place brisket in a large heavy pot or Dutch oven. Add onion, garlic, bay leaves, spice packet, and beef broth. Add enough water to cover the meat by at least one inch.
Low and Slow: Bring to a boil, then reduce heat to low. Cover and simmer gently for about 3 hours (45-50 minutes per pound).
Add Vegetables: Add potatoes and carrots to the pot. Cover and cook for 15 minutes. Place cabbage wedges on top, cover, and cook for another 15-20 minutes until tender.
Rest and Slice: Remove brisket and let rest for 10-15 minutes. Slice the meat across the grain for maximum tenderness.
Serve: Arrange meat and vegetables on a platter, spooning cooking liquid over the top.

Notes

Always slice across the grain to ensure the meat isn’t stringy. For a different flavor, replace 1 cup of water with Irish stout or ginger ale. If the meat is still tough after 3 hours, simmer for an additional 30 minutes.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Stovetop
Cuisine: Irish-Inspired

Nutrition

Serving Size: 1 serving
Calories: 450
Fiber: 5g
Protein: 28g