Ingredients
Method
- Collect all ingredients.
- Rinse the brisket under cold water. Place it in a large pot and add enough water to cover the roast by six inches.
- Peel the onions and place them in the pot. Bring to a rolling boil and cook for approximately 30 minutes. Reduce the heat to medium-low for a gentle boil. Cover and continue cooking for three and a half hours.
- Remove the onions and cut them into wedges. Return the wedges to the pot. Add the carrots, then layer the cabbage over the roast. Place the potatoes on top of the cabbage. Cover and cook until the potatoes are tender, about 30 minutes more. The potatoes should be immersed in the liquid by now; if not, keep the lid on to allow them to steam.
- Transfer the vegetables to a separate serving bowl. Leave the corned beef in the pot until ready to slice and serve to prevent drying.
Nutrition
Notes
Ingredient Swap: I always save the spice packet that comes with the corned beef, but if yours is missing, a simple blend of a few peppercorns, a couple of bay leaves, and a pinch of mustard seed works perfectly.
Storage Tip: The broth from this pot is liquid gold.
I strain and refrigerate it separately from the meat and vegetables; it makes the most incredible base for a hearty soup the next day.
Make-
Ahead Advice: You can cook the corned beef completely a day in advance.
I let it cool in its own broth, then refrigerate it whole.
The next day, I gently reheat it in the broth while I cook fresh vegetables, which keeps everything from getting mushy.
Common Mistake: Don't skip rinsing that brisket.
I learned the hard way that it can be overly salty if you don't give it a quick cold water rinse before it goes in the pot.
Serving Suggestion: I like to serve this family-style right from the pot.
I slice the beef against the grain and arrange it on a big platter surrounded by all the vegetables, then ladle a little of the hot broth over everything to keep it moist.
Equipment Note: If you don't have a pot large enough to hold everything, cook the cabbage separately.
I'll steam or boil it in a bit of the broth from the main pot for the last 15 minutes, which frees up a lot of space.