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Classic Tender Corned Beef and Cabbage Recipe Easy Homemade Stovetop Method

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A classic, tender corned beef and cabbage recipe made easy with a stovetop simmering method that delivers melt-in-your-mouth beef and perfectly cooked vegetables.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (preferably with spice packet)
  • 10 to 12 cups water
  • 2 tablespoons pickling spice blend (mustard seeds, peppercorns, bay leaves, coriander, cloves) if no spice packet
  • 1 medium head cabbage, cut into wedges (about 2 to 3 pounds)
  • 4 large carrots, peeled and cut into chunks
  • 6 medium Yukon Gold or red potatoes, halved or quartered
  • 1 large yellow onion, peeled and quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves (fresh or dried)
  • 1 teaspoon whole black peppercorns
  • Optional: splash of apple cider vinegar or 1 tablespoon brown sugar

Instructions

  1. Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
  2. Place the brisket fat-side up into a large heavy-bottomed pot or Dutch oven. Cover with 10 to 12 cups cold water, ensuring the meat is fully submerged.
  3. Add the pickling spices or spice packet, bay leaves, peppercorns, onion quarters, and smashed garlic cloves to the pot.
  4. Slowly heat the pot over medium heat until it just starts to simmer. Avoid boiling. Once simmering, reduce heat to low and cover with a lid slightly ajar to let steam escape.
  5. Simmer gently on low heat for 2.5 to 3 hours, turning the brisket once halfway through cooking.
  6. About 30 minutes before the end of cooking, add the carrots, potatoes, and cabbage wedges to the pot. Nestle them around the beef, cover, and simmer until vegetables are tender but not mushy.
  7. Check for doneness by inserting a fork or thermometer into the thickest part of the brisket; it should register around 190°F and pull apart easily. Vegetables should be fork-tender.
  8. Remove the brisket from the pot and let it rest on a cutting board for 10-15 minutes to allow juices to redistribute.
  9. Slice the corned beef against the grain into ¼-inch thick slices. Serve with cabbage, carrots, and potatoes, ladling some cooking broth over the top if desired.

Notes

Rinse the brisket before cooking to reduce saltiness. Avoid boiling to keep meat tender. Rest meat after cooking to retain juices. Add vegetables 30 minutes before end of cooking. If broth is too salty, add a peeled potato or splash of water to absorb excess salt. Save broth for soups or stews.

Nutrition

Keywords: corned beef, cabbage, stovetop, easy recipe, tender beef, St. Patrick's Day, comfort food, homemade, classic

Find it online: https://lucydishes.com/classic-tender-corned-beef-and-cabbage-recipe-easy-homemade-stovetop-method/