Corned Beef Recipe

Rinse and trim

Remove the corned brisket from its packaging. Reserve the spice packet that often comes with it. Rinse the brisket briefly under cold running water to remove excess brine and pat dry with paper towels. Trim any excessively thick fat cap if desired, leaving about 1/4 inch for flavor.

Assemble cooking liquid

Place the rinsed brisket in a large heavy-bottomed pot or Dutch oven. Add 10 cups of water and 2 cups of beef broth (or all water if you prefer). Pour in the contents of the reserved spice packet and the whole black peppercorns, bay leaves, brown sugar, and smashed garlic cloves. If your corned beef did not come with a spice packet, add 1 tbs pickling spice or the peppercorns and bay leaves as above.

Bring to a simmer

Cover the pot and bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce heat to low so the liquid is just barely simmering (small bubbles). Skim any foam that rises to the surface with a spoon.

Braise

Cover and simmer gently for about 2 1/2 to 3 hours for a 3 lb brisket, or until the meat is fork-tender and reaches an internal temperature of about 190-200°F (88-93°C). Turn the brisket once halfway through cooking so it cooks evenly. Add a little water if necessary to keep the brisket mostly submerged.

Rest and slice

Once tender, remove the brisket from the liquid and transfer to a cutting board. Let it rest 10–15 minutes. Slice the corned beef thinly against the grain for the most tender slices. Reserve cooking liquid if you plan to reheat or serve juices alongside.

Serve

Arrange sliced corned beef on a platter. Serve with mustard or horseradish and the cooked vegetables if using. Leftovers can be chilled in their cooking liquid to keep moist.

Add the onion, carrots and potatoes to the pot during the last 30–40 minutes of the corned beef's cooking time so they become tender but not falling apart. Add the cabbage wedges during the last 10–15 minutes of cooking so they stay slightly crisp-tender. Use a slotted spoon to remove vegetables when done and transfer to a serving bowl.