Ingredients
Method
- Collect all ingredients.
- Place the corned beef in a Dutch oven and cover it with water. Add the spice packet, cover the pot, and bring to a boil. Reduce the heat and simmer until the corned beef is nearly fork-tender, approximately 2 hours. While simmering, halve the potatoes. Peel the carrots and cut them into 3-inch pieces. Cut the cabbage into small wedges.
- After the corned beef has cooked for two hours, add the potatoes and carrots. Cook until the vegetables are nearly tender, approximately 10 minutes. Then, add the cabbage and continue cooking until the potatoes are tender, about 15 additional minutes.
- Remove the meat and let it rest for 15 minutes. Keep the broth and vegetables in the Dutch oven. Slice the meat against the grain. Serve with the vegetables and broth.
Nutrition
Notes
Ingredient Swap: I always save a little of the cooking broth to make a quick mustard sauce, just whisking in some whole grain mustard until it tastes right to me.
Storage Tip: The broth is liquid gold.
I store the leftover meat and vegetables separately in the broth, which keeps everything moist and flavorful for up to 4 days.
Make-
Ahead Advice: You can cook the corned beef a day in advance.
I let it cool in its broth overnight, then gently reheat it with the vegetables the next day for even better flavor.
Common Mistake: Adding the cabbage too early is a classic error.
I wait until the very end so it stays tender-crisp and sweet, not mushy and sulfurous.
Serving Suggestion: A good grainy mustard and some hearty rye bread on the side are non-negotiable in my house for sopping up that delicious broth.
Equipment Note: No Dutch oven? A large, heavy pot with a tight-fitting lid works perfectly.
The key is keeping a steady, low simmer.