Hearty Corned Beef Pot Roast (Printable)
Tender corned beef simmered with potatoes, carrots, cabbage, and spices in a rich broth.
# What You'll Need:
→ Meats
01 - 4 lbs corned beef brisket with spice packet
→ Vegetables
02 - 1.5 lbs small Yukon gold potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, peeled and quartered
05 - 1 small head green cabbage, cut into 6 wedges
→ Liquids
06 - 4 cups low-sodium beef broth
07 - 2 cups water
→ Aromatics & Spices
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 6 whole black peppercorns
11 - Spice packet from corned beef
# Directions:
01 - Rinse the corned beef brisket under cold water and pat dry. Place it in a large Dutch oven or heavy pot.
02 - Add the spice packet, garlic, bay leaves, and peppercorns. Pour in beef broth and water to just cover the meat.
03 - Bring to a boil over medium-high heat. Skim off any foam, then reduce heat to low, cover, and simmer for 2 hours.
04 - Add potatoes, carrots, and onion around the brisket. Cover and continue simmering for 30 minutes.
05 - Add cabbage wedges on top of the vegetables. Cover and cook for an additional 30 minutes, or until the cabbage and vegetables are very tender and the meat is fork-tender.
06 - Remove the brisket and let rest for 10 minutes before slicing against the grain.
07 - Arrange sliced corned beef and vegetables on a serving platter. Ladle some cooking broth over the top, and serve hot.
# Expert Tips:
01 -
- The house fills with an incredible aroma that makes everyone drift toward the kitchen
- One pot produces tender meat, buttery vegetables, and the most comforting broth
02 -
- Skimming the foam at the beginning keeps the broth clearer and cleaner tasting
- Slicing against the grain is absolutely crucial or the meat will be tough instead of tender
03 -
- Let the corned beef come to room temperature for about 30 minutes before cooking for more even heating
- The broth tastes even better the next day, so consider making this a day ahead