CORNED BEEF BRISKET AND CABBAGE RECIPE

Ingredients

• 3 pounds Corned Beef Brisket (flat cut, trim excess fat if desired)
• 3 teaspoons Better Than Bouillon Roasted Beef (or regular beef bouillon)
• 3 cups Hot Water (very hot)
• 1 cup Pale Ale Beer (adds depth of flavor; optional)
• 1 packet Seasoning Packet (included with brisket; traditional corned‑beef spices)
• 1 large Onion (cut into large pieces)
• 5 medium Carrots (peeled and cut into chunks)
• 3 Celery Stalks (cleaned and cut into chunks)
• 1 pound Baby Red Potatoes (washed, halved)
• 0.5 head Green Cabbage (cut into large wedges)

Instructions

1. Make the Beef‑Beer Broth

   Dissolve 3 teaspoons of Better Than Bouillon in 2 cups of very hot water, then stir in 1 cup of pale ale. Set aside.

   Time: PT5M

2. Start the Brisket

   Place the 3‑lb corned beef brisket in the Dutch oven, pour the prepared broth over it, add the seasoning packet, and bring to a rolling boil over medium‑high heat.

   Time: PT10M

   Temperature: medium‑high

3. Simmer the Brisket

   Once boiling, cover with the lid, reduce heat to low, and let the brisket simmer gently for 2 hours.

   Time: PT2H

   Temperature: low

4. Prep the Vegetables

   While the brisket simmers, chop the onion into large pieces, slice carrots and celery into bite‑size chunks, halve the baby red potatoes, and cut the cabbage into large wedges.

   Time: PT15M

5. Add Vegetables and Finish Cooking

   After 2 hours, remove the lid, add all prepared vegetables to the pot, pour the remaining 1 cup of broth over them, then cover and simmer on low for 45‑90 minutes, until vegetables are tender and the meat reaches at least 145°F.

   Time: PT1H

   Temperature: low

6. Rest the Brisket

   Turn off the heat, remove the brisket, and let it rest on a cutting board for 5 minutes to redistribute juices.

   Time: PT5M

7. Slice and Serve

   Slice the brisket against the grain into thick slices, arrange on a platter with the cooked vegetables, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

20 g

Fat

20 g

Fiber

4 g