Corned Beef Brisket with Cabbage

Ingredients

• 3.5 lb Corned Beef Brisket (Rinse before cooking; keep fat cap on until the end, then trim)
• 1 packet Pickling Spice Packet (Usually comes with the corned beef)
• 1 tsp Mustard Seeds (Adds subtle earthy flavor)
• 0.5 tsp Red Chili Flakes (Just a hint of heat; not meant to make the dish spicy)
• 2 pieces Bay Leaves
• 1 piece Onion (Large, sliced in half)
• 1.5 lb Baby Potatoes (Red and yellow; halve if large)
• 3 pieces Carrots (Cut into chunky pieces, roughly the size of the potatoes)
• 0.5 head Cabbage (Core removed, sliced thinly)
• 8 cups Water (Enough to fully submerge the brisket; adjust as needed)

Instructions

1. Rinse the Brisket

   Remove the corned beef brisket from its package and rinse it thoroughly under cold running water to wash away excess curing brine.

   Time: PT5M

2. Prepare the Cooking Liquid

   Fill a large stockpot with about 8 cups of water, enough to fully submerge the brisket, and bring it to a gentle boil over medium‑high heat.

   Time: PT5M

3. Add Flavorings

   Add the rinsed brisket, the pickling spice packet, mustard seeds, red chili flakes, and bay leaves to the pot.

   Time: PT2M

4. Add Onion

   Place the halved onion into the pot.

   Time: PT1M

5. Simmer the Brisket

   Cover the pot, reduce the heat to maintain a gentle simmer, and cook for 2 hours 45 minutes, checking occasionally that the meat stays submerged.

   Time: PT2H45M

6. Prep Vegetables

   While the meat simmers, wash the baby potatoes and carrots. Halve the potatoes if they are larger than bite‑size and cut the carrots into chunky pieces roughly the same size as the potatoes.

   Time: PT10M

7. Prep Cabbage

   Remove the core from the cabbage, slice it thinly, and give it a quick rinse in a strainer.

   Time: PT5M

8. Add Potatoes and Carrots

   After the brisket has cooked about 2 hours, add the potatoes and carrots to the pot, pushing them down so they are submerged. Cover and cook for 8‑10 minutes.

   Time: PT10M

9. Steam the Cabbage

   Add the sliced cabbage to the pot, cover, and continue cooking on medium heat for another 8‑10 minutes, or until the cabbage reaches your desired tenderness.

   Time: PT10M

10. Rest and Slice the Beef

    Remove the pot from heat. Let the brisket rest for 5 minutes, then use a sharp knife to trim off the fat cap and slice the meat against the grain.

    Time: PT5M

11. Plate and Serve

    Arrange slices of corned beef on a serving platter with the potatoes, carrots, and cabbage. Serve hot with your favorite mustard or a cold beverage.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

4g