Kevin's Best Corned Beef
Tender, flavorful, and packed with comforting goodness, "Kevin's Best Corned Beef" is the ultimate way to enjoy this classic dish. Perfectly seasoned with a medley of spices like black peppercorns, mustard seeds, and coriander seeds, this four-hour slow-simmering recipe ensures the corned beef brisket is melt-in-your-mouth tender. A hearty mix of cabbage, carrots, and potatoes infuses with the savory broth, making it a complete one-pot meal ideal for St. Patrick’s Day or any cozy family dinner. With just 15 minutes of prep time and simple, wholesome ingredients, this recipe is easy to follow while delivering bold, unforgettable flavor! Serve with mustard or horseradish for a tangy finish and enjoy this comforting classic at its best.
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Ingredients
- 4 pounds corned beef brisket
- 8 cups water
- 2 leaves bay leaves
- 4 cloves garlic cloves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 tablespoons brown sugar
- 1 head cabbage
- 4 carrots
- 6 medium-sized potatoes
Directions
Step 1
Rinse the corned beef brisket under cold water to remove excess salt and pat it dry with paper towels.
Step 2
Place the brisket into a large pot or Dutch oven and add 8 cups of water, ensuring the brisket is fully submerged.
Step 3
Add bay leaves, garlic cloves (peeled and smashed), black peppercorns, mustard seeds, coriander seeds, and brown sugar to the pot. Stir gently to combine.
Step 4
Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Simmer gently for 3 hours or until the beef is tender. Check occasionally and skim off any foam that may surface.
Step 5
While the beef is cooking, prepare the vegetables. Cut the cabbage into wedges, peel the carrots and cut them into halves, and scrub the potatoes clean (peeling is optional).
Step 6
After 3 hours of cooking, add the potatoes and carrots to the pot. Let them cook for 20 minutes.
Step 7
Add the cabbage wedges to the pot and continue cooking for an additional 20 minutes, or until the vegetables are tender.
Step 8
Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing it against the grain.
Step 9
Serve slices of corned beef alongside the cooked vegetables. Optionally, serve with mustard or horseradish for extra flavor.
Nutrition Facts
| Serving size | (5809.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5760.0 |
| Total Fat 267.3g | 0% |
| Saturated Fat 130.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1778.7mg | 0% |
| Sodium 16376.5mg | 0% |
| Total Carbohydrate 379.5g | 0% |
| Dietary Fiber 54.5g | 0% |
| Total Sugars 95.8g | |
| Protein 497.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 751.5mg | 0% |
| Iron 54.4mg | 0% |
| Potassium 8633.0mg | 0% |
Source of Calories