Description
Listen up, because we’re about to talk about the most underrated comfort food on the planet. Corned beef isn’t just for St. Patrick’s Day, people! This is fall-apart tender, salty, savory perfection that turns your kitchen into the coziest place on earth. And the best part? You literally can’t mess this up. Throw it in a crockpot, toss it in the oven, or go old-school on the stovetop — however you make it, you’re going to end up with something that makes your whole house smell incredible and has everyone asking for seconds.
Ingredients
For the Beef:
- 3–4 lb corned beef brisket with spice packet (don’t lose that packet!)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp whole peppercorns (or 1 tsp ground black pepper)
- Water or beef broth to cover
For the Vegetables:
- 1 lb small red potatoes, halved (or quartered if large)
- 1 lb carrots, cut into 3-inch pieces
- 1 small head cabbage, cut into wedges
- Fresh parsley for garnish
Optional Flavor Boosters:
- 1 bottle of beer (drink half, use half — kidding, use the whole bottle)
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
Step 1: Place the corned beef fat-side up in your crockpot. Sprinkle with the spice packet, add onion, garlic, bay leaves, and peppercorns.
Step 2: Add enough water (or beef broth) to just cover the meat. Don’t drown it, but make sure it’s covered.
Step 3: Cook on low for 6-8 hours until fork-tender. Resist the urge to peek too often — you’re letting all the heat out!
Step 4: About 2 hours before it’s done, add potatoes and carrots. Add cabbage in the last 45 minutes (it cooks fast).
Step 5: Remove everything, slice against the grain, and serve with that incredible cooking liquid as a sauce.
Step 1: Preheat your oven to 325°F. Place corned beef in a large Dutch oven or roasting pan.
Step 2: Add spice packet, onion, garlic, bay leaves, peppercorns, and enough water to come halfway up the sides of the meat.
Step 3: Cover tightly with foil or a lid and cook for 2.5-3 hours until tender.
Step 4: Add vegetables in the last hour of cooking. Cabbage goes in for the last 30 minutes.
Step 5: Let it rest for 15 minutes before slicing against the grain.
Step 1: Place corned beef in a large pot, add seasonings and enough water to cover by 2 inches.
Step 2: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2.5-3 hours.
Step 3: Add vegetables in stages — potatoes and carrots first, cabbage last.
Step 4: Everything should be fork-tender when done.
Notes
- Always slice against the grain — this is the difference between tender and chewy
- Fat side up — it bastes the meat as it cooks
- Don’t skip the spice packet — it’s perfectly balanced for this dish
- Low and slow wins — rushing leads to tough meat
- Save that cooking liquid — it makes incredible soup or sauce
- Let it rest — 10-15 minutes before slicing keeps it juicy
- Prep Time: 15 minutes
- Cook Time: 3-8 hours (depending on method)
Nutrition
- Calories: ~350 kcal
- Fat: ~18g
- Carbohydrates: ~20g
- Protein: ~25g