Ingredients
Scale
- 4 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon allspice berries
- 4 cloves garlic, minced
- 1 large onion, quartered
- 4 cups beef broth
- 2 cups water
- 3 bay leaves
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- Carrots, potatoes, and cabbage for serving (optional)
Instructions
- Preheat your oven to 325°F (165°C).
- Rinse the corned beef brisket under cold water to remove excess salt and pack it into a large Dutch oven or roasting pan.
- In a small bowl, mix together the peppercorns, mustard seeds, coriander seeds, allspice berries, and minced garlic. Rub this spice mixture all over the brisket.
- Add the quartered onion, beef broth, water, bay leaves, brown sugar, and apple cider vinegar to the pot.
- Cover the Dutch oven with a lid or aluminum foil and place it in the preheated oven. Cook for 3-4 hours, or until the brisket is fork-tender.
- If adding vegetables, add them to the pot during the last hour of cooking to ensure they are tender but not mushy.
- Once done, remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain.
- Serve with the cooked vegetables, and enjoy your delicious corned beef brisket!
Notes
- For extra flavor, let the brisket marinate in the spice rub overnight before cooking.
- Leftover corned beef can be used in sandwiches, hash, or soups.
- Prep Time: 15
- Cook Time: 4
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 80
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