Corned Beef Pot Roast (Printable)
Slow-cooked brisket with potatoes, cabbage, and carrots in a flavorful broth.
# What You’ll Need:
→ Meat
01 - 3 to 3.5 lb corned beef brisket with seasoning packet
→ Vegetables
02 - 1.5 lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, cut into wedges
05 - 1 small head green cabbage, cut into wedges
→ Spices & Seasonings
06 - 4 cloves garlic, smashed
07 - 2 bay leaves
08 - 1 teaspoon black peppercorns
09 - 1 teaspoon mustard seeds
10 - 1 teaspoon coriander seeds
→ Liquids
11 - 4 cups low-sodium beef broth
12 - 1 cup water
# Steps:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large Dutch oven or heavy-bottomed pot.
02 - Add the seasoning packet, garlic, bay leaves, black peppercorns, mustard seeds, and coriander seeds. Pour in beef broth and water to cover the meat.
03 - Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 2 hours.
04 - Add potatoes, carrots, and onion to the pot. Cover and cook for 30 minutes.
05 - Place cabbage wedges on top of the meat and vegetables. Cover and cook for another 30 minutes, or until vegetables are tender and meat is fork-tender.
06 - Remove the corned beef from the pot and let rest for 10 minutes. Slice across the grain.
07 - Serve sliced corned beef with vegetables and a ladle of cooking broth.
# Expert Advice:
01 -
- This is the ultimate set it and forget it meal that rewards your patience with impossibly tender meat
- The vegetables become infused with savory beef flavor making them just as coveted as the meat
02 -
- Corned beef continues to release salt as it cooks so taste your broth before adding any additional seasoning
- Always slice against the grain or you'll end up with tough stringy pieces instead of tender bites
03 -
- A splash of apple cider vinegar in the broth adds brightness that balances the salty meat
- Skim any foam that rises to the top during the first 30 minutes for a cleaner clearer broth