Spicy Corned Beef

Elevate your traditional comfort food game with this flavorful Spicy Corned Beef recipe, a bold twist on a classic dish. Perfectly seasoned with smoked paprika, crushed red pepper flakes, and a hint of cayenne, this tender corned beef brisket is slow-simmered with a medley of hearty vegetables like carrots, red potatoes, and cabbage for a complete, soul-warming meal. Infused with aromatic spices, bay leaves, and a touch of brown sugar and vinegar for balance, this dish delivers a luscious combination of heat, depth, and savory sweetness. Whether you're cooking for Saint Patrick's Day or a cozy family dinner, this one-pot wonder serves up perfectly spiced comfort with minimal effort. Serve alongside the rich cooking broth for an added layer of irresistible flavor!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2.5 pounds corned beef brisket
• 6 cups water
• 1 medium, sliced yellow onion
• 4 smashed garlic cloves
• 2 pieces bay leaves
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cayenne pepper
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground allspice
• 2 tablespoons brown sugar
• 2 tablespoons white vinegar
• 3 medium, peeled and chopped carrots
• 4 medium, halved red potatoes
• 1 medium head, quartered cabbage

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine and set aside.

Step 2

In a large pot or Dutch oven, combine the water, sliced onion, smashed garlic cloves, and bay leaves.

Step 3

Add the corned beef brisket to the pot.

Step 4

Sprinkle the crushed red pepper flakes, smoked paprika, cayenne pepper, black pepper, and ground allspice over the brisket.

Step 5

Add the brown sugar and white vinegar to the pot and stir gently to combine.

Step 6

Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and let the brisket cook for 2.5 hours, occasionally skimming off any foam that forms.

Step 7

After 2.5 hours, add the carrots and red potatoes to the simmering liquid. Cover and cook for 20 minutes.

Step 8

Add the quartered cabbage to the pot and continue cooking for an additional 20 minutes, or until the vegetables are tender and the brisket is easily pierced with a fork.

Step 9

Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.

Step 10

Serve the sliced corned beef with the cooked vegetables and spoon some of the flavorful cooking liquid over the top for extra moisture.

Nutrition Facts

Serving size	(3419.5g)

Amount per serving	% Daily Value*
Calories	3158.2

Total Fat 164.1g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1111.7mg	0%
Sodium 10158.0mg	0%
Total Carbohydrate 143.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 60.5g
Protein 296.8g	0%

Vitamin D 0IU	0%
Calcium 331.7mg	0%
Iron 27.6mg	0%
Potassium 2662.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 36.7%

Carbs: 17.7%