Corn Beef And Cabbage Recipe

Prepare the brisket

Rinse the corned beef brisket under cold water to remove excess brine. Pat dry. Place in a large pot or Dutch oven.

Start the simmer

Add bone broth or water to the pot until the brisket is submerged by about 1 inch. Add bay leaves, black peppercorns, and thyme. Bring to a gentle simmer over medium heat.

Simmer the beef

Skim any foam that rises to the surface. Maintain a gentle simmer, partially covered, for about 2.5 to 3 hours, or until the brisket is tender when pierced with a fork.

Prepare vegetables

While the beef simmers, peel and cut the carrots into 2-inch pieces. Halve or quarter the small potatoes if desired. Cut the cabbage into large wedges. Peel and quarter the onion. Mince the garlic.

Cook the vegetables

When the beef is near tender, add the carrots and potatoes to the pot. If using, add the onion and garlic. Simmer for about 15 minutes, then add the cabbage wedges. Cook until all vegetables are tender, about 10–15 more minutes. Adjust salt to taste.

Finish and serve

Remove the beef to rest for 10 minutes before slicing. Slice against the grain. Serve beef with vegetables arranged on plates. Optional: whisk a tablespoon of butter into the cooking liquid for a glossy finish or serve with mustard.

Presentation tips

Slice beef and fan over a bed of cabbage and potatoes. Spoon some of the cooking liquid over the top for extra flavor. Garnish with fresh parsley if available.