Description
This corned beef brisket recipe results in an incredibly tender and flavorful dish that’s perfect for any occasion. Slow-cooked to perfection, this recipe ensures that the meat is juicy and packed with classic seasoning flavors.
Ingredients
Scale
- 4 to 5 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 large onion, quartered
- 4 carrots, peeled and cut into chunks
- 4 stalks celery, cut into chunks
- 6 cups beef broth
- 1 cup water
- 2 bay leaves
- Fresh parsley for garnish (optional)
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt. Pat dry with paper towels.
- In a large pot or Dutch oven, combine the beef broth, water, black peppercorns, mustard seeds, coriander seeds, crushed red pepper flakes, minced garlic, bay leaves, onion, carrots, and celery.
- Add the corned beef brisket to the pot, ensuring it is fully submerged in the liquid. If necessary, add more water or beef broth.
- Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 3 to 4 hours, or until the meat is fork-tender.
- Once tender, remove the brisket from the pot and let it rest for 10 to 15 minutes before slicing against the grain.
- Serve warm, garnished with fresh parsley if desired.
Notes
- For best results, use a marbled brisket for added tenderness and flavor.
- You can also cook the corned beef in a slow cooker on low for 8 to 10 hours.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 1200
- Fat: 20
- Saturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 85
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