Braised Corned Beef with Vegetables
This traditional Irish-inspired dish features tender corned beef brisket braised alongside hearty vegetables, resulting in a flavorful and comforting meal perfect for family gatherings or festive occasions.
Ingredients
- 1 (4-pound) corned beef brisket with spice packet
- 3 quarts water
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 1 teaspoon salt
- 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eighths
Instructions
- Combine the corned beef, spice packet contents, water, onion, carrots, celery, and salt in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.Cover the pot, reduce heat to low, and simmer until the meat is almost fork-tender, about 3 hours.Add the potatoes and simmer, uncovered, until they are almost tender, about 30 minutes more.Place the cabbage pieces on top of and around the meat, cover the pot, and simmer until the cabbage is tender, 20 to 30 minutes more.Remove the meat to a cutting board and let it rest for 10 to 15 minutes. Slice across the grain and serve in a bowl; ladle vegetables and broth over the top.
Notes
- For a more flavorful broth, consider adding additional herbs and spices such as bay leaves, thyme, or garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, gently warm the corned beef and vegetables in a covered pot over low heat, adding a splash of water or broth to prevent drying out.