Ingredients:

  • 3-4 pound (1.4-1.8 kg) Corned Beef Brisket, point cut preferred, with spice packet
  • 1 large yellow onion, quartered (approx. 200g)
  • 3 carrots, peeled and chopped into 2-inch (5 cm) pieces (approx. 250g)
  • 3 celery stalks, chopped into 2-inch (5 cm) pieces (approx. 150g)
  • 6 cloves garlic, smashed
  • 1 tablespoon black peppercorns (approx. 5g)
  • 2 bay leaves
  • 1 bottle (12 fl oz/355ml) dark beer, such as Guinness or stout (optional)
  • Water, enough to cover the brisket by 1-2 inches (2.5-5cm)

Instructions:

  1. Rinse corned beef under cold water to remove excess brine.
  2. Put corned beef brisket in the Dutch oven.
  3. Add onion, carrots, celery, garlic, peppercorns, and bay leaves to the pot. Scatter the spices from the included packet all around the beef.
  4. Pour in the dark beer (if using) and then add enough water to cover the brisket by 1-2 inches.
  5. Bring the liquid to a boil over medium-high heat, then reduce the heat to low.
  6. Cover the pot tightly and simmer gently for 3-4 hours, or until the brisket is fork-tender. Check occasionally and add more water if needed.
  7. Check for doneness by inserting a fork into the thickest part of the brisket. It should be very tender. The internal temperature should reach at least 200°F (93°C).
  8. Remove the brisket from the pot and let it rest, loosely tented with foil, for at least 15-20 minutes.
  9. Slice the corned beef against the grain and serve hot. This is crucial for tenderness! Now you know how to make corned beef the right way.