Description
Slow braised and full of flavor, this classic corned beef recipe is perfect for a hearty meal.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 2 bay leaves
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 1 small head cabbage, cut into wedges
- Salt to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, combine corned beef brisket, onion, garlic, beef broth, water, peppercorns, mustard seeds, and bay leaves.
- Cover the pot and bring to a boil over high heat.
- Once boiling, reduce heat to low and let it simmer for about 3 hours.
- After 3 hours, add carrots and potatoes to the pot and continue cooking for another 30 minutes.
- Add cabbage wedges and cook for an additional 15-20 minutes, until all vegetables are tender.
- Remove corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve with vegetables and enjoy!
Notes
- For extra flavor, you can add a splash of beer to the braising liquid.
- Leftover corned beef can be used for sandwiches or hash.
- Prep Time: 20
- Cook Time: 345
- Category: Main Course
- Method: Braised
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Fat: 20
- Carbohydrates: 15
- Fiber: 4
- Protein: 30
Keywords: corned beef recipes, slow braised corned beef, classic corned beef, Irish corned beef, hearty dinner, braised meat recipes