Ingredients
- 3 lb raw corned beef brisket with its spice packet, if included
water enough to cover the brisket, plus more as needed- 10 small red potatoes scrubbed; halve any larger potatoes
5 medium carrots peeled, cut into 2-inch pieces- 1 large green cabbage cut into 6 wedges, with a little core holding each wedge together
Equipment
1 Stock pot
Instructions
- Place the raw corned beef in a large pot and add water to cover it by about an inch. Add its included spice packet, if supplied. Bring to a boil, then reduce immediately to a gentle simmer and cover.
- Cook for about 2½–3 hours, turning the meat occasionally and adding hot water as needed to keep it covered. Check with a fork; continue simmering if still tough. The thickest part must reach at least 145°F, and the meat also needs to be fork-tender for a pleasant texture.
- When the brisket is tender, transfer it to a clean platter and cover loosely. Add the potatoes and carrots to the simmering cooking liquid. Cook for 15 minutes.
- Add the cabbage wedges and simmer for another 10–15 minutes, until all the vegetables are tender. Remove individual pieces as they finish rather than letting them fall apart.
- The beef will have rested while the vegetables cook. Slice it thinly across the grain and serve with the vegetables and a little hot cooking liquid. Do not add salt automatically; the cured beef and broth are already salty.
Nutrition
Notes
Timing: The cook-time estimate includes about 3 hours for the brisket and 30 minutes for vegetables. Briskets vary; allow longer if needed for tenderness. The meat rests while the vegetables cook, so that time overlaps.
Safety and tenderness: USDA lists 145°F with at least a 3-minute rest as the minimum for corned beef. It usually needs longer cooking to become fork-tender. USDA corned beef guidance.
Storage: Refrigerate leftovers promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Check the spice packet for allergens.
