Ingredients:

  • 3-4 pound corned beef brisket (1.3 - 1.8 kg), with spice packet (if included)
  • 1 large yellow onion (approx. 300g), quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns (approx. 5g)
  • Enough water to cover the corned beef (approx. 8-10 cups / 2-2.4 liters)
  • 4 medium carrots (approx. 300g), peeled and cut into 2-inch chunks
  • 4 medium Yukon gold potatoes (approx. 800g), peeled and quartered
  • 1 head green cabbage (approx. 1 kg), cored and cut into wedges
  • 1 tablespoon butter (14g)
  • salt and pepper to taste

Instructions:

  1. Rinse the corned beef thoroughly under cold water. Place in the Dutch oven. Add onion, garlic, bay leaves, and peppercorns. Add enough water to completely cover the brisket.
  2. Bring the water to a boil over high heat, then reduce heat to low, cover, and simmer gently for 3-4 hours, or until the corned beef is very tender (internal temperature of 200-205°F / 93-96°C).
  3. About 1 hour before the corned beef is done, add the carrots and potatoes to the pot. Ensure they are submerged in the liquid.
  4. About 30 minutes before the corned beef is done, add the cabbage wedges to the pot.
  5. Once the corned beef is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing against the grain. While the beef is resting, melt the butter and toss it with the remaining vegetables in the pot. Season them with salt and pepper to taste.
  6. Slice the corned beef against the grain. Arrange the sliced corned beef, carrots, potatoes, and cabbage on a platter and serve immediately. This is a classic corned beef and cabbage recipe.