Succulent Corned Beef Brisket with Aromatic Spices

Name: Succulent Corned Beef Brisket with Aromatic Spices
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Cuisine: Irish-American
Ingredients: 1 (4-5 pound) corned beef brisket with spice packet; 10 cups water; 1 large onion, quartered; 4 garlic cloves, peeled and crushed; 3 bay leaves; 2 teaspoons black peppercorns; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon whole allspice; 4 large carrots, peeled and cut into chunks; 1 small head of cabbage, cut into wedges; 6-8 small potatoes, halved; 1 teaspoon apple cider vinegar

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Cuisine

Irish-American

Servings

Prep Time

15 minutes

Cook Time

3 hours

Calories

450

Corned Beef Brisket is a timeless classic that combines the rich flavors of tender, slow-cooked beef with the earthy undertones of root vegetables and cabbage. This dish is synonymous with comfort and tradition, often making its grand appearance during festive celebrations like St. Patrick's Day.

The corned beef, simmered gently with a medley of spices including bay leaves, peppercorns, and mustard seeds, becomes incredibly succulent, absorbing the aromatic nuances of the broth. Paired with carrots, potatoes, and cabbage, each bite offers a delightful contrast of textures and flavors, making every mouthful a satisfying experience.

What sets this Corned Beef Brisket recipe apart is its simplicity and the heartwarming, nostalgic feelings it evokes. The preparation process is straightforward, requiring minimal effort but yielding maximum flavor. The long, slow simmer ensures the brisket turns out melt-in-your-mouth tender, while the vegetables absorb the savory broth, enhancing their natural sweetness.

Whether you're serving it as a centerpiece for a family gathering or enjoying it as a hearty weeknight meal, this dish is sure to bring joy and comfort to your table. The added touch of apple cider vinegar brightens the flavors, making each serving not just a meal, but a cherished memory in the making.

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Ingredients

1 (4-5 pound) corned beef brisket with spice packet
10 cups water
1 large onion, quartered
4 garlic cloves, peeled and crushed
3 bay leaves
2 teaspoons black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
4 large carrots, peeled and cut into chunks
1 small head of cabbage, cut into wedges
6-8 small potatoes, halved
1 teaspoon apple cider vinegar

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Directions

Place the corned beef brisket into a large pot or Dutch oven along with the spice packet, onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, and allspice.
Add enough water to cover the brisket, around 10 cups. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 2 1/2 to 3 hours, or until the brisket is tender.
Remove the brisket from the pot and transfer it to a cutting board. Cover with aluminum foil to keep warm.
Add the carrots, cabbage, and potatoes to the pot. Increase heat to bring the liquid back to a boil, then reduce to a simmer. Cook until the vegetables are tender, about 20-25 minutes.
Slice the corned beef against the grain and serve with the cooked vegetables. Drizzle with a little apple cider vinegar for added flavor.

Nutrition

Serving Size: 1
per serving: Calories; 450

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Saturated Fat: 7 grams; 35%
Cholesterol: 125 milligrams; 42%
Sodium: 1800 milligrams; 78%
Carbs: 30 grams; 11%
Protein: 36 grams
Sugar: 4 grams
Fiber: 5 grams; 18%

10 Tips for when cooking Corned Beef Brisket

Rinse the brisket: Rinse the corned beef under cold water before cooking to remove excess salt.
Use a large pot: Ensure your pot is big enough to hold the brisket and vegetables comfortably.
Low and slow: Cook the brisket on a low simmer to ensure it stays tender and juicy.
Skim the foam: Remove any foam that forms on the surface during the initial boiling to keep the broth clear.
Check for doneness: The brisket is ready when it is fork-tender and can be easily pulled apart.
Rest before slicing: Let the brisket rest for 10-15 minutes after cooking to retain its juices.
Slice against the grain: Always slice the brisket against the grain for tender, easy-to-chew pieces.
Add vegetables later: Add the vegetables during the last 20-25 minutes of cooking to prevent them from becoming mushy.
Season the broth: Taste the broth and adjust seasoning as needed, especially if using a low-sodium brisket.
Use the leftovers: Corned beef makes excellent leftovers for sandwiches, hash, or added to salads.

Serve it with suggestions

Corned Beef Brisket can be enjoyed on its own, but pairing it with some complementary sides can enhance the meal:

Irish Soda Bread: The slightly sweet, dense bread pairs perfectly with the savory beef and vegetables.
Mustard Sauce: A tangy mustard sauce or creamy horseradish can provide a delicious contrast to the rich beef.
Green Salad: A fresh, crisp green salad with a light vinaigrette balances the hearty brisket.
Pickles: Serve with pickles or pickled vegetables to add a refreshing, tangy crunch.
Mashed Potatoes: Creamy mashed potatoes are an excellent side to absorb the flavorful broth.

FAQ's

Q: Can I cook Corned Beef Brisket in a slow cooker?
A: Yes, you can cook the brisket in a slow cooker on low for 8-10 hours or on high for 4-5 hours.

Q: How do I store leftovers?
A: Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze Corned Beef Brisket?
A: Yes, you can freeze cooked corned beef for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer-safe container.

Q: What can I do with leftover corned beef?
A: Leftover corned beef can be used in sandwiches, corned beef hash, or added to soups and salads.

Q: Do I need to soak the brisket before cooking?
A: It's not necessary, but soaking the brisket in water for a few hours can help reduce the saltiness if desired.

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Succulent Corned Beef Brisket with Aromatic Spices