Description
This corned beef brisket recipe ensures tender, flavorful meat with a delicious blend of spices. Follow our step-by-step instructions for perfect results every time!
Ingredients
Scale
- 4–5 pounds corned beef brisket
- 1 tablespoon pickling spice
- 1 large onion, quartered
- 2–3 cloves garlic, smashed
- 4–5 medium carrots, cut into chunks
- 4–5 medium potatoes, quartered
- 1–2 bay leaves
- Water or beef broth, enough to cover the brisket
- Fresh parsley, for garnish (optional)
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt and brine.
- In a large pot or Dutch oven, place the brisket and cover it with water or beef broth.
- Add the pickling spice, quartered onion, smashed garlic, and bay leaves to the pot.
- Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover.
- Simmer the brisket for about 2.5 to 3 hours, or until it is fork-tender.
- Add the carrots and potatoes to the pot during the last 30-40 minutes of cooking.
- Once cooked, remove the brisket from the pot and let it rest for about 10-15 minutes.
- Slice the brisket against the grain and serve with the cooked vegetables.
- Garnish with fresh parsley if desired.
Notes
- For extra flavor, consider adding additional spices such as black peppercorns or mustard seeds.
- Cooking times may vary based on the size of the brisket; always check for tenderness before removing from heat.
- Leftover corned beef can be used in sandwiches, hash, or other dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 25
- Cholesterol: 85
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