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Mouthwatering plate of Classic Corned Beef served with carrots, cabbage, and potatoes in a savory broth.

Classic Corned Beef recipe

  • Author: Jessica
  • Total Time: 3 hours 15 minutes (or less with a pressure cooker)
  • Yield: 6-8 1x

Description

This recipe will guide you through creating tender, juicy corned beef, perfect for a special occasion or a simple weeknight meal. Let’s get started!

What are your favorite ways to serve corned beef? Share your tips and tricks in the comments!

Ingredients

Scale
  • 3–4 lb beef brisket (or bottom round flat)
  • 3 cups water
  • 1 tbsp coriander seeds
  • 1 tbsp crushed bay leaves
  • 1 tsp crushed black pepper
  • 1 tsp cracked black pepper
  • 1 tsp yellow mustard seeds
  • 1 tsp brown mustard seeds
  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and chopped
  • 1 medium head of cabbage, cored and quartered
  • 2 tbsp butter
  • Salt and pepper to taste
  • 2 green onions, thinly sliced
  • 2 tbsp Italian parsley, chopped (optional)

Instructions

  1. Prepare the Brisket: Remove the brisket from its packaging. Wear gloves to handle the meat, as the brine can be quite salty. Drain off any excess liquid. You may find a pre-packaged seasoning packet; if so, you can use it or make your own.
    Classic Corned Beef Step1: Chef preparing raw corned beef brisket for brining, essential initial step in the corning process.
    First steps to homemade corned beef: rinsing and preparing the brisket.
  2. Make the Seasoning Blend (if needed): In a small bowl, combine coriander seeds, crushed bay leaves, crushed black pepper, cracked black pepper, yellow mustard seeds, and brown mustard seeds.
  3. Braise the Brisket: Place the brisket, fat side up if possible, in a Dutch oven (or stock pot, Instant Pot, or pressure cooker). Add 3 cups of water. Sprinkle generously with the seasoning blend (or packet). Cover and cook in a preheated oven at 350°F (175°C) for 2.5-3 hours, or until fork-tender and the internal temperature reaches 200°F (93°C). An Instant Pot or pressure cooker will significantly reduce this cooking time. Check the manufacturer’s instructions for the specific settings.
    Placing the corned beef brisket into the pot – Classic Corned Beef Step3 of the recipe.
    Time to nestle that beautiful brisket into its cooking bath!
  4. Rest the Meat: Once cooked, remove the brisket from the Dutch oven and let it rest, loosely tented with foil, for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
    Sizzling corned beef in a pan, showcasing Classic Corned Beef step4 of the cooking process.
    Getting that perfect sear on our classic corned beef!
  5. Prepare the Vegetables: While the brisket rests, prepare the potatoes, carrots, and cabbage.
  6. Steam the Vegetables: Add a little more water to the braising liquid from the brisket. Bring to a simmer. Place the vegetables in a steamer basket above the simmering liquid. Cover and steam for about 15-20 minutes, or until tender.
  7. Make the Glaze: Remove the vegetables. Keep the braising liquid at a gentle simmer. Stir in the butter, salt, and pepper. Add the green onions and Italian parsley (if using). Let the butter melt and stir until you have a delicious glaze.
    Classic Corned Beef Step7: Simmering broth with herbs in a red Dutch oven, ready for the next stage of cooking.
    The fragrant broth simmers, infusing herbs into our Classic Corned Beef.
  8. Slice and Serve: Once rested, slice the brisket against the grain. This ensures a tender and juicy final product. Plate the corned beef with the steamed vegetables, drizzled with the glaze.
    Slicing perfectly cooked Classic Corned Beef Step8, showcasing the juicy interior on a wooden cutting board.
    The moment of truth! See how perfectly sliced corned beef elevates your meal.

Notes

The nutritional information bellow is an approximation and will vary based on the specific ingredients used and portion sizes. Consult a nutrition calculator for a more precise breakdown.

  • Prep Time: 15 minutes
  • Cook Time: 2.5 - 3 hours (or less with a pressure cooker)
  • Category: Meals and Sides
  • Method: Easy

Nutrition

  • Calories: 350-400
  • Sugar: 5-10g
  • Sodium: 800-1000mg (can be significantly reduced with modifications)
  • Saturated Fat: 15-20g
  • Trans Fat: 0g
  • Carbohydrates: 15-20g
  • Fiber: 2-3g
  • Protein: 30-35g
  • Cholesterol: 80-100mg

Keywords: Classic Corned Beef, Corned Beef Recipe, Easy Corned Beef, Tender Corned Beef, Best Corned Beef Recipe

Find it online: https://approuvedrecipes.com/classic-corned-beef-recipe/