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How to Cook Corned Beef Recipe

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A classic recipe for tender, flavorful corned beef brisket cooked slowly in a savory broth and paired perfectly with buttery vegetables including potatoes, carrots, and cabbage. This easy stovetop recipe uses beer for added depth of flavor, resulting in a comforting and hearty meal.

Ingredients

Scale

Corned Beef

  • 3 to 4 pounds corned beef brisket (uncooked, with spice packet)
  • 12 ounces dark beer (1 bottle, optional)

Vegetables

  • 1 ½ pounds baby potatoes (halved)
  • 3 large carrots (cut into 2-inch pieces)
  • ½ head green cabbage (cut into wedges)

Seasonings & Garnish

  • 3 tablespoons salted butter (or to taste)
  • Salt and black pepper (to taste)
  • ¼ cup chopped fresh parsley

Instructions

  1. Prepare the Corned Beef: Place the corned beef brisket into a large stock pot. If your corned beef package includes a spice packet, add it to the pot for enhanced flavor. If the spice packet is missing, you can use typical pickling spices as a substitute (see note below).
  2. Add Liquids: Pour one bottle of dark beer over the corned beef (this step is optional for additional richness). Then, add enough water to the pot to completely cover the brisket.
  3. Simmer the Meat: Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook the brisket for about 45 to 50 minutes per pound until the meat becomes fork-tender, which will take approximately 2 ½ to 3 ½ hours depending on size.
  4. Keep Meat Warm: Once tender, carefully remove the corned beef from the pot and cover it to keep warm. For best serving temperature, place it in a 250°F oven while you prepare the vegetables. Be sure to save the cooking liquid, as it will be used to cook the vegetables.
  5. Cook the Vegetables: Bring the reserved cooking liquid back to a boil. Add the halved baby potatoes, carrot pieces, and cabbage wedges into the pot. Cook for an additional 20 to 30 minutes or until all the vegetables are tender to your liking.
  6. Finish the Vegetables: Drain the vegetables and place them in a large bowl. Toss them with salted butter to coat, then season lightly with salt and black pepper. Sprinkle chopped fresh parsley over the vegetables for a fresh finish.
  7. Slice and Serve: Slice the corned beef brisket against the grain into thin pieces for optimal tenderness. Serve alongside the buttered vegetables and enjoy your hearty meal.

Notes

  • If your corned beef does not come with a spice packet, you can create your own by combining mustard seeds, coriander seeds, black peppercorns, bay leaves, and crushed red pepper flakes.
  • The use of dark beer is optional but adds a deep, rich flavor to the cooking liquid.
  • Keeping the meat warm in a low oven helps maintain juiciness and serving temperature while vegetables finish cooking.
  • Slicing the meat against the grain ensures maximum tenderness.

Keywords: corned beef, Irish, stovetop, hearty dinner, comfort food, cabbage, potatoes, carrots

Find it online: https://www.sanacooks.com/how-to-cook-corned-beef-recipe/