Tender Slow-Cooked Corned Beef: How to Make It Right (Print Version)

Master how to make corned beef at home with this simple recipe. Get tender, flavorful results every time for your next holiday meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Meat, Dairy-Free (check broth)

# Ingredients:

→ Corned Beef & Base

01 - Corned Beef Brisket (flat cut, about 3-4 lbs)
02 - Beef Broth (4 cups)
03 - Guinness or Dark Beer (12 oz)

→ Aromatics & Spices

04 - Yellow Onions (2 large, quartered)
05 - Bay Leaves (2-3)
06 - Whole Black Peppercorns (1 tbsp)
07 - Mustard Seeds (1 tsp)
08 - Coriander Seeds (1 tsp)
09 - Spice packet (from brisket, if included)

→ Vegetables for the Pot

10 - Carrots (4-5 medium, peeled and roughly chopped)
11 - Celery Stalks (3-4, roughly chopped)
12 - Potatoes (1.5 lbs, small new potatoes or quartered larger ones)
13 - Green Cabbage (1 small head, cut into wedges)

# Instructions:

01 - First things first, take that beautiful corned beef brisket out of its packaging and give it a really good rinse under cold water. This helps wash off any excess brining salt, which, honestly, I always forget to do the first time I make corned beef, and then I learn my lesson! Pat it dry with paper towels. You want to start with a clean slate for the best flavor. This simple step makes a huge difference in the final saltiness.
02 - Now, grab your trusty Dutch oven or a large, heavy-bottomed pot. Place the rinsed brisket in there. Pour in the beef broth and that glorious dark beer (or water, if you're skipping the beer, but trust me, don't!). Add the contents of the spice packet that came with your brisket, along with the bay leaves, whole black peppercorns, mustard seeds, and coriander seeds. Give it a little stir; you can already smell those spices starting to wake up!
03 - Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer away. This is where the magic happens! I always aim for at least 3-4 hours, or even longer, until the corned beef is fork-tender. Don't rush this step; patience is your best friend when you want to make corned beef that practically melts in your mouth.
04 - About 1.5 hours before the corned beef is done, it's time to add the hardier vegetables. Carefully add the quartered onions, roughly chopped carrots, and celery stalks to the pot. They'll have plenty of time to soften and infuse their flavors into the broth without becoming completely disintegrated. I usually give everything a gentle nudge to make sure the veggies are submerged.
05 - With about 45-60 minutes left in the cooking time, gently add the potatoes and cabbage wedges to the pot. You want them to cook until they're tender but still hold their shape. If you add them too early, you'll end up with mush, and nobody wants that! This timing ensures everything finishes cooking together beautifully. This is a crucial step when you make corned beef and cabbage a complete meal.
06 - Once the corned beef is super tender, carefully remove it from the pot and let it rest on a cutting board, loosely tented with foil, for at least 15-20 minutes. This resting period is essential for juicy, flavorful slices – don't skip it! While it rests, you can fish out the vegetables. When ready, slice the corned beef against the grain (this is key for tenderness!) and serve it alongside those perfectly cooked veggies and a little of that amazing broth. What a feast!

# Notes:

01 - Always rinse your brisket thoroughly before cooking; I learned the hard way about excess salt!
02 - Don't be afraid to let it simmer longer than you think; tenderness is the goal when you make corned beef.
03 - Slice against the grain! This is the single most important tip for melt-in-your-mouth results.
04 - A splash of apple cider vinegar at the end brightens up the flavors beautifully, trust me!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - Cutting board
03 - Sharp knife
04 - Tongs

# Nutrition (Per Serving):

Calories: 450-600
Total Fat: 25-40g
Total Carbohydrate: 20-30g
Protein: 40-50g

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