Corned Beef Pot Roast (Printer-friendly)
Slow-cooked corned beef with classic root vegetables and rich spices for a satisfying family meal.
# What You’ll Need:
→ Meat
01 - 3 lbs corned beef brisket with spice packet
→ Vegetables
02 - 1 lb small red potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, peeled and quartered
05 - 1 small head green cabbage, cut into wedges
06 - 3 celery stalks, cut into 2-inch pieces
→ Liquids & Spices
07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 6 whole black peppercorns
11 - 4 garlic cloves, smashed
→ Optional
12 - 2 tbsp unsalted butter for finishing
13 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large Dutch oven or heavy pot.
02 - Add beef broth, water, spice packet from the corned beef, bay leaves, peppercorns, and garlic. Bring to a simmer over medium-high heat.
03 - Cover, reduce heat to low, and simmer gently for 2 hours.
04 - Add potatoes, carrots, onion, and celery to the pot. Continue simmering, covered, for 45 minutes.
05 - Add cabbage wedges, re-cover, and cook for an additional 30 minutes, or until all vegetables and beef are fork-tender.
06 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
07 - Arrange sliced beef and vegetables on a platter. If desired, drizzle with melted butter and sprinkle with fresh parsley. Serve hot with some of the cooking broth.
# Expert Tips:
01 -
- The beef becomes impossibly tender, practically falling apart at the mere suggestion of a fork
- One pot creates an entire meal with minimal effort and maximum reward
02 -
- Skimming any foam that rises to the top during the first hour of simmering results in a cleaner tasting broth
- Cutting the beef immediately after cooking causes all the juices to escape onto your cutting board instead of staying in the meat
03 -
- Choose a brisket with some fat cap remaining, that fat equals flavor and keeps the meat from drying out during the long cook time
- Use a tight fitting lid to prevent evaporation, or you will end up with salty soup instead of braised beef and vegetables