Corned Beef Pot Roast (Printable)

Slow-simmered corned beef with root vegetables and fragrant spices delivers a rich, satisfying meal everyone will enjoy.

# What You'll Need:

→ Meat

01 - 3 lbs corned beef brisket with spice packet

→ Vegetables

02 - 1 lb small red 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 wedges
06 - 3 celery stalks, cut into 2-inch pieces

→ Liquids & Spices

07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 6 whole black peppercorns
11 - 4 garlic cloves, smashed

→ Optional Garnish

12 - 2 tbsp unsalted butter, for finishing
13 - 2 tbsp chopped fresh parsley

# Directions:

01 - Rinse the corned beef brisket thoroughly under cold running water to remove excess brine. Transfer to a large Dutch oven or heavy-bottomed pot.
02 - Pour in beef broth, water, the reserved spice packet from corned beef, bay leaves, peppercorns, and smashed garlic. Bring mixture to a gentle simmer over medium-high heat.
03 - Cover pot tightly, reduce heat to low, and maintain a gentle simmer for 2 hours until beef begins to tenderize.
04 - Add potatoes, carrots, onion, and celery to the simmering liquid. Cover and continue cooking for 45 minutes.
05 - Nestle cabbage wedges into the pot, re-cover, and cook for 30 minutes longer until vegetables and beef are fork-tender.
06 - Transfer corned beef to cutting board and let rest for 10 minutes. Slice thinly against the grain for maximum tenderness.
07 - Arrange sliced beef and vegetables on serving platter. Drizzle with melted butter and garnish with fresh parsley if desired. Serve hot with ladlefuls of cooking broth.

# Expert Tips:

01 -
  • The house alone is worth it, people will ask what you're making from three apartments away
  • It's one of those rare dishes that actually tastes better leftover, if it lasts that long
02 -
  • Corned beef continues to salt up as it cooks, so taste your broth before adding any extra salt
  • Slicing against the grain isn't optional, it's the difference between tender and tough
03 -
  • If your cabbage is falling apart too fast, try adding it in the last 15 minutes instead of 30
  • The broth freezes beautifully, so save any extra for soup later

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