Ultimate Corned Beef Brisket with Root Vegetables

Savor the hearty, rustic flavors of the Ultimate Corned Beef Brisket with Root Vegetables, a perfect comfort dish for any time of year. Slow-simmered in a rich bath of Guinness or dark beer, bay leaves, garlic, and aromatic spices, the tender brisket develops deep, mouthwatering flavors. Accompanied by a medley of carrots, parsnips, red potatoes, and perfectly cooked green cabbage, this one-pot meal celebrates wholesome ingredients and effortless cooking. Topped with a drizzle of melted butter and fresh parsley, this dish is as visually stunning as it is delicious. Ideal for family gatherings or cozy dinners, this corned beef recipe pairs old-fashioned charm with modern simplicity. Whether you're celebrating St. Patrick’s Day or simply craving a savory classic, this is the ultimate way to enjoy corned beef and root vegetables.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds corned beef brisket
• 10 cups water
• 1 bottle guinness or dark beer
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 4 garlic cloves, smashed
• 1 yellow onion, quartered
• 4 carrots, peeled and cut into 3-inch pieces
• 3 parsnips, peeled and cut into 3-inch pieces
• 1.5 pounds red potatoes, halved
• 1 head green cabbage, cut into wedges
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

In a large Dutch oven or stockpot, combine the water, beer, bay leaves, peppercorns, smashed garlic cloves, and quartered onion. Bring to a boil over medium-high heat.

Step 3

Add the corned beef brisket to the pot, ensuring it’s fully submerged. Reduce the heat to low, cover, and simmer for 3 hours, skimming any foam or impurities that rise to the surface.

Step 4

After 3 hours, add the carrots, parsnips, and red potatoes to the pot. Continue to simmer for an additional 30 minutes.

Step 5

Add the cabbage wedges to the pot and simmer for another 20-30 minutes, or until the cabbage and other vegetables are tender.

Step 6

Carefully remove the corned beef from the pot and let it rest on a cutting board for 10-15 minutes. Slice the brisket against the grain into thin slices.

Step 7

Using a slotted spoon, transfer the vegetables to a serving platter. Drizzle melted butter over the vegetables and sprinkle with chopped parsley for garnish.

Step 8

Serve the sliced corned beef alongside the buttery root vegetables. Ladle a bit of the cooking liquid over the beef for extra moisture and flavor, if desired.

Nutrition Facts

Serving size	(7052.7g)

Amount per serving	% Daily Value*
Calories	5747.3

Total Fat 287.1g	0%
Saturated Fat 144.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1840.7mg	0%
Sodium 16449.0mg	0%
Total Carbohydrate 326.5g	0%
Dietary Fiber 69.7g	0%
Total Sugars 107.8g
Protein 489.9g	0%

Vitamin D 0IU	0%
Calcium 960.1mg	0%
Iron 49.9mg	0%
Potassium 7365.1mg	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: 44.2%

Protein: 33.5%

Carbs: 22.3%