Classic Corned Beef Brisket
A tender corned beef brisket cooked slowly with spices and vegetables to achieve juicy, sliceable meat perfect for family meals or leftovers.
Equipment
- 1 large pot or slow cooker
Ingredients
- 3 –4 lb corned beef brisket with spice packet if included
- 1 onion quartered
- 3 –4 carrots cut into chunks
- 4 potatoes halved
- 3 cloves garlic smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds optional
- Water or beef broth enough to cover meat
Instructions
- Rinse the corned beef under cold water to remove excess salt and place it in a large pot or slow cooker.
- Add onion, garlic, bay leaves, black peppercorns, mustard seeds, and the included spice packet if available.
- Pour in enough water or beef broth to fully cover the brisket.
- For stovetop cooking, bring to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours until tender.
- For slow cooker cooking, cook on low for 6 to 8 hours or on high for 4 to 5 hours.
- Add carrots and potatoes during the last 1 to 1.5 hours of cooking to avoid overcooking.
- Remove the brisket and let it rest for 10 minutes before slicing against the grain.
- Serve slices with vegetables and some cooking broth.
Notes
- Always slice meat against the grain for tenderness.
- Add cabbage in the last 30 minutes for a traditional touch.
- Use leftovers for sandwiches or hash.