Corned Beef Pot Roast (Printable Version)
Slow-simmered corned beef paired with hearty vegetables and aromatic spices for a satisfying meal.
# What You Need:
→ Meat
01 - 3–3.5 lb corned beef brisket with seasoning packet
→ Vegetables
02 - 1.5 lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, cut into wedges
05 - 1 small head green cabbage, cut into wedges
→ Spices & Seasonings
06 - 4 cloves garlic, smashed
07 - 2 bay leaves
08 - 1 teaspoon black peppercorns
09 - 1 teaspoon mustard seeds
10 - 1 teaspoon coriander seeds
→ Liquids
11 - 4 cups low-sodium beef broth
12 - 1 cup water
# Directions:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large Dutch oven or heavy-bottomed pot.
02 - Add the seasoning packet, garlic, bay leaves, black peppercorns, mustard seeds, and coriander seeds. Pour in beef broth and water to cover the meat.
03 - Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 2 hours.
04 - Add potatoes, carrots, and onion to the pot. Cover and cook for 30 minutes.
05 - Place cabbage wedges on top of the meat and vegetables. Cover and cook for another 30 minutes, or until vegetables are tender and meat is fork-tender.
06 - Remove the corned beef from the pot and let it rest for 10 minutes. Slice across the grain.
07 - Serve sliced corned beef with vegetables and a ladle of cooking broth.
# Expert Advice:
01 -
- The house smells incredible all day long like youve been cooking something complicated when really its mostly hands-off time
- Leftovers somehow taste even better the next day making it the gift that keeps on giving
02 -
- Corned beef continues to cook as it rests so pull it when it feels slightly more tender than you think it needs to be
- Slicing against the grain is absolutely non-negotiable or youll end up with tough stringy meat instead of buttery slices
03 -
- Buy the best corned beef you can find since quality of the starting ingredient determines everything about the final result
- Letting the meat rest before slicing is the difference between restaurant-quality presentation and a messy falling-apart situation