Corned Beef So Tender It Melts in Your Mouth

Ingredients

• 2.5 lbs Beef Brisket (first cut, trimmed, with a good layer of fat)
• 3 cups Beef Broth (low‑sodium preferred)
• 1 tablespoon Beef Bouillon Granules (adds extra beef flavor)
• 3 cups Water (hot)
• 1 piece Small Onion (peeled and quartered)
• 0.5 head Cabbage (sliced thin)
• 2 pieces Carrots (peeled and sliced)
• 0.5 teaspoon Black Pepper (freshly ground, to taste)
• 1 loaf Bread (rustic or soda bread, for soaking up broth)

Instructions

1. Prepare the broth base

   In the large braiser, combine 3 cups hot water, 1 tablespoon beef bouillon granules, and 3 cups beef broth. Stir until the granules are fully dissolved.

   Time: PT5M

2. Add the brisket

   Place the trimmed brisket into the pot, ensuring it is mostly submerged in the broth.

   Time: PT2M

3. Add aromatics

   Add the quartered onion and ½ teaspoon freshly ground black pepper to the pot.

   Time: PT2M

4. Bring to a boil

   Increase heat to high and bring the mixture to a rolling boil.

   Time: PT10M

5. Simmer low and cover

   Once boiling, reduce heat to low so the liquid is just barely simmering. Cover with the lid and let the brisket cook gently.

   Time: PT2H

   Temperature: low simmer (~185°F)

6. Add vegetables

   After the first hour of simmering, stir in the sliced cabbage and sliced carrots, spreading them over the top of the meat.

   Time: PT5M

7. Continue simmering

   Cover again and continue to simmer for another hour, or until the brisket is fork‑tender and the vegetables are soft.

   Time: PT1H

   Temperature: low simmer (~185°F)

8. Adjust seasoning

   Taste the broth and add a pinch more black pepper if needed. Do not add salt unless the broth is bland, as the broth is already salty.

   Time: PT2M

9. Rest the meat

   Turn off the heat, keep the lid on, and let the brisket rest for 10 minutes. This allows the juices to redistribute.

   Time: PT10M

10. Slice against the grain

    Remove the brisket and place it on a cutting board. Slice across the grain into ¼‑inch thick pieces.

    Time: PT5M

11. Serve with bread

    Plate the sliced brisket with the cabbage and carrots, ladle generous broth over everything, and serve with a loaf of rustic bread for sopping up the juices.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

30g

Fat

20g

Fiber

5g