How to Cook Classic Corned Beef & Cabbage

Ingredients

• 4 lb Beef Brisket (fat side up, trimmed of excess silver skin)
• 3 cup Water (for braising liquid)
• 4 medium Potatoes (peeled and cut into 1‑inch cubes)
• 3 large Carrots (peeled and sliced on a diagonal)
• 1/2 head Cabbage (core removed, shredded)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly cracked)
• 2 stalks Green Onions (thinly sliced)
• 2 tbsp Italian Parsley (chopped)
• 1 tsp Coriander Seeds (lightly toasted)
• 2 Bay Leaves (whole)
• 1 tsp Mustard Seeds (whole, optional)

Instructions

1. Prepare the Brisket

   Open the packaged brisket, wear gloves, drain off the packing liquid, discard any seasoning packet, and pat the meat dry. Place the brisket fat side up in the Dutch oven.

   Time: PT5M

2. Add Braising Liquid

   Pour 3 cups of water (or broth) around the brisket, being careful not to wash off the seasoning you’ll add later.

   Time: PT5M

3. Slow‑Cook the Brisket

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 350°F. Cook for 2½–3 hours, or until the meat is fork‑tender and reaches an internal temperature of about 200°F.

   Time: PT3H

   Temperature: 350°F

4. Rest the Meat

   Remove the Dutch oven from the oven, loosely cover the brisket with a sheet of aluminum foil, and let it rest for 15 minutes. This allows the juices to redistribute.

   Time: PT15M

5. Prep the Vegetables

   While the meat rests, peel and cube the potatoes, slice the carrots, and shred the cabbage.

   Time: PT15M

6. Simmer the Braising Liquid

   Place the Dutch oven on the stovetop over medium heat, add a splash of water if needed, and bring the remaining braising liquid to a gentle simmer.

   Time: PT5M

7. Steam the Vegetables

   Fit the steamer basket into the Dutch oven, arrange the potatoes, carrots, and cabbage in a single layer, cover, and steam for 15–20 minutes until tender.

   Time: PT20M

8. Make the Herb Butter Glaze

   Stir 2 tbsp unsalted butter into the simmering braising liquid until melted. Add 1 tsp salt, ½ tsp black pepper, then fold in sliced green onions and chopped parsley. Keep warm.

   Time: PT5M

9. Slice the Beef

   Transfer the rested brisket to a cutting board and slice against the grain into ¼‑inch thick slices. Arrange on a serving platter and drizzle with the herb butter glaze.

   Time: PT10M

10. Plate and Serve

    Place the steamed vegetables beside the sliced beef, spoon additional glaze over the vegetables, and garnish with a sprinkle of fresh parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g