Braised corned beef brisket is a flavorful and tender dish that’s perfect for a hearty meal, especially around St. Patrick’s Day. Here’s how to make it:
- 3-4 pounds corned beef brisket (with spice packet, if included)
- 1 onion, peeled and quartered
- 2 carrots, peeled and cut into chunks
- 2-3 cloves garlic, minced
- 4-5 small red or yellow potatoes, halved
- 1 head of green cabbage, cut into wedges
- 4 cups beef broth (or enough to cover the brisket)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon whole mustard seeds (optional)
- Water, as needed
- Fresh parsley, chopped (for garnish)
- Prepare the Corned Beef:
- Rinse the corned beef brisket under cold running water to remove any excess salt. Pat it dry with paper towels.
- Browning the Meat:
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the corned beef brisket, fat side down, into the pot. Sear for about 4-5 minutes, or until it develops a rich brown crust. Flip the brisket and brown the other side for an additional 4-5 minutes.
- Add Aromatics and Spices:
- Remove the seared brisket from the pot and set it aside. Add the onion, carrots, and garlic to the pot. Sauté for a few minutes until they start to soften and become aromatic.
- Return the brisket to the pot, fat side up. Add the spice packet (if included with the corned beef), bay leaf, black peppercorns, and mustard seeds (if using).
- Add Liquid:
- Pour in enough beef broth to cover the brisket. If you run out of beef broth, you can add water to ensure the meat is fully covered.
- Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5 to 3 hours, or until the brisket is tender. Check it occasionally to ensure it stays submerged in the liquid.
- Add Potatoes and Cabbage:
- About 30 minutes before the brisket is done, add the halved potatoes and cabbage wedges to the pot. Continue simmering until the vegetables are tender.
- Once the brisket is fork-tender and the vegetables are cooked, remove them from the pot and place them on a serving platter.
- Slice the corned beef brisket across the grain into thin slices. Arrange the slices on the platter alongside the cooked vegetables.
- Garnish and Serve:
- Sprinkle the chopped fresh parsley over the top as a garnish.
- Optional Gravy:
- If desired, you can strain the cooking liquid and make a simple gravy by thickening it with a cornstarch slurry (cornstarch mixed with cold water) over medium heat. Drizzle the gravy over the sliced corned beef and vegetables before serving.
Enjoy your homemade braised corned beef brisket with cabbage, potatoes, and a flavorful broth. It’s a classic comfort dish that’s perfect for a hearty meal.