Corned Beef Pot Roast (Printer-friendly)
A savory blend of tender corned beef, root vegetables, and seasoned broth slow-cooked to perfection.
# What You’ll Need:
→ Meats
01 - 4 lbs corned beef brisket with spice packet
→ Vegetables
02 - 1.5 lbs small Yukon gold 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 6 wedges
→ Liquids
06 - 4 cups low-sodium beef broth
07 - 2 cups water
→ Aromatics & Spices
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 6 whole black peppercorns
11 - Spice packet from corned beef
# How to Make It:
01 - Rinse the corned beef brisket under cold water and pat dry. Place it in a large Dutch oven or heavy pot.
02 - Add the spice packet, garlic, bay leaves, and peppercorns. Pour in beef broth and water to just cover the meat.
03 - Bring to a boil over medium-high heat. Skim off any foam, then reduce heat to low, cover, and simmer for 2 hours.
04 - Add potatoes, carrots, and onion around the brisket. Cover and continue simmering for 30 minutes.
05 - Add cabbage wedges on top of the vegetables. Cover and cook for an additional 30 minutes, or until the cabbage and vegetables are very tender and the meat is fork-tender.
06 - Remove the brisket and let rest for 10 minutes before slicing against the grain.
07 - Arrange sliced corned beef and vegetables on a serving platter. Ladle some cooking broth over the top, and serve hot.
# Expert Tips:
01 -
- This is the kind of meal that makes your entire house feel warm and welcoming, the kind that draws family members into the kitchen asking whats for dinner
- The leftovers somehow taste even better the next day, if you manage to have any left
02 -
- The corned beef will continue to cook as it rests, so remove it from the liquid when it feels slightly more done than you want
- Some corned beef packages are much saltier than others, so taste your broth before adding any additional salt
03 -
- If your corned beef did not come with a spice packet, use 1 teaspoon each of mustard seeds and coriander seeds, a few whole cloves, and a cinnamon stick broken in half
- Adding a splash of apple cider vinegar to the cooking liquid helps tenderize the meat and brightens the overall flavor