Simple Corned Beef Recipe
A classic and comforting dish made with tender, flavorful corned beef simmered to perfection. Ideal for family dinners, special occasions, or anytime you crave a hearty, satisfying meal.
Ingredients
- 1 3 to 4 lb corned beef brisket with spice packet
- 10 cups water
- 1 onion, quartered
- 3 cloves garlic, smashed
- 4 large carrots, peeled and cut into chunks
- 6 potatoes, peeled and halved
- 1 small cabbage, cut into wedges
Instructions
- -Place your corned beef brisket in a large pot or Dutch oven — give it a cozy home, it’s going to be simmering there for a while.-Pour in enough water to cover it completely. Don't be shy — this brisket is thirsty.-Toss in the spice packet (the magical little pouch that comes with the beef), along with your quartered onion and smashed garlic. Think of it as giving your pot a spa day — aromatherapy included.-Bring it all to a gentle boil, then reduce to a simmer, cover, and let it do its thing for about 2.5 to 3 hours. This is the part where your house starts to smell amazing and people mysteriously wander into the kitchen “just checking in.”-After a good simmer, add the carrots and potatoes. Let them soak up all the deliciousness for 30 minutes. No one likes a raw potato ambush.-Gently slide in the cabbage wedges — try not to splash like a cannonball — and cook for another 15–20 minutes until everything is tender and wonderful.-Remove the beef, let it rest for 10 minutes (even meat needs a break), then slice it against the grain like a pro.-Plate it up with your lovely vegetables, serve it warm, and get ready for compliments like, “Wow, did you make this?” Yes. Yes, you did.
Notes
- Spice it up: The included spice packet is your best friend, but if you're feeling wild, toss in a bay leaf or a few peppercorns for extra oomph.
- Rest = Juicy Beef: Letting the corned beef rest before slicing keeps it juicy. Slice too early, and it's like reading a book before the twist—just not as satisfying.
- Make-Ahead Magic: This dish actually tastes even better the next day. Store leftovers in the fridge and reheat gently on the stove or in the oven with a splash of broth.
- Freezer Friendly: Corned beef freezes like a champ. Slice it first, wrap it well, and thank yourself later.
- Leftover Ideas: Make corned beef hash, sliders, or a grilled Reuben sandwich (with sauerkraut and Swiss cheese on rye). Your future self will be very impressed.