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Corned Beef

A comforting and flavorful dish made from tender corned beef, perfect for family gatherings and meal prep.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds corned beef brisket Traditional cut used for corned beef
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 onion, quartered
  • 4 cloves garlic, crushed
  • 3 carrots, cut into chunks
  • 6 potatoes, quartered
  • 1 head cabbage, cut into wedges
  • Water to cover the brisket Ensure the brisket is fully submerged

Method
 

Preparation
  1. Rinse the corned beef under cold water to remove excess salt. Place the brisket in a large pot.
  2. Add the spice packet that usually comes with the brisket, as well as the black peppercorns, mustard seeds, coriander seeds, quartered onion, and crushed garlic.
  3. Cover the brisket with water, ensuring it’s fully submerged. Bring to a rolling boil over medium-high heat.
Cooking
  1. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours or until the meat is tender enough to easily slice.
  2. During the last 30 minutes, add the chopped carrots, potatoes, and cabbage to the pot. Cook until the vegetables are tender but still hold their shape.
  3. Once cooked, remove the corned beef from the pot, let it rest briefly, then slice against the grain and serve it with the vegetables.

Notes

Leftover corned beef can be stored in an airtight container for 3-4 days. For longer storage, freeze it for up to two months. Reheat using a slow oven or skillet with a splash of broth or water.