Servings: 6 servings
Calories: 480kcal
Ingredients
- Corned Beef & Seasoning
- 3 –4 lb 1.3–1.8 kg corned beef brisket, with spice packet
- 8 –10 cups 2–2.4 L low‑sodium beef broth or water
- 1 tbsp apple cider vinegar optional, for extra brightness
- Vegetables
- 1 small head green cabbage cut into 6–8 wedges
- 1 lb 450 g small red potatoes, halved
- 4 –6 carrots cut into 2‑inch chunks
- 1 medium onion quartered (optional)
- Mediterranean Flavor Boosters
- 2 –3 tbsp olive oil
- 2 tbsp Dijon or grainy mustard
- 1 tbsp brown sugar optional, for a light glaze
- 2 –3 bay leaves
- ½ bunch fresh parsley chopped (for garnish)
- To Serve optional
- Creamy horseradish sauce or mustard
- Crusty bread or Irish soda bread
- Extra drizzle of olive oil
Instructions
- Prep the Beef and Vegetables
- Rinse the brisket under cold water to remove excess salt, then pat dry.
- Cut cabbage into wedges; cut potatoes and carrots into large, even pieces so they hold shape.
- Choose a Cooking Method
- Stovetop (Classic)
- Place brisket in a large Dutch oven or pot, fat‑side up. Add enough broth/water to about 2–3 inches above the meat.
- Add the spice packet, bay leaves, and onions.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer 2.5–3 hours, or until tender (180–205°F / 82–96°C).
- Add potatoes and carrots about 1 hour before end; add cabbage during the last 15–20 minutes.
- Oven (Hands‑Off)
- Preheat oven to 325°F (163°C).
- Place brisket in a Dutch oven with broth/water, spice packet, and bay leaves.
- Cover and bake 2 hours, then add potatoes and carrots, cover again, and bake 1–1.5 hours more.
- Add cabbage in the last 15–20 minutes.
- Slow Cooker (Set‑and‑Forget)
- Place brisket in a large slow cooker and add spice packet, bay leaves, onions, and broth/water to cover.
- Cook on Low 8–9 hours or High 4–5 hours, until tender.
- Add potatoes and carrots during the last 2–3 hours and cabbage during the last 1–1.5 hours.
- Add Mediterranean Flavors
- About 1 hour before finish, brush the top of the brisket with Dijon mustard mixed with a little olive oil and brown sugar (optional).
- Add 1–2 tbsp apple cider vinegar to the broth if you like brighter flavor.
- Rest, Slice, and Serve
- Transfer brisket to a cutting board, let rest 10 minutes, then slice thinly against the grain.
- Arrange meat on a platter, surround with vegetables, and drizzle with a little olive oil and broth.
- Garnish with chopped parsley and serve with mustard/horseradish, bread, and a side of green salad if desired.
Notes
Choose flat cut for leaner, neat slices; point cut for richer, juicier meat.
For extra flavor, use beef broth instead of water and keep the brisket in its liquid while refrigerating for leftovers.
Add cabbage last so it stays tender‑crisp, not mushy.
Leftover brisket is great sliced on sandwiches with mustard and Swiss cheese.
Nutrition
Serving: 500g | Calories: 480kcal | Carbohydrates: 22g | Protein: 40g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 894mg | Fiber: 5g | Sugar: 4g
Tried this recipe?Let us know how it was!
