Classic Corned Beef Dinner (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium yellow onion
02 -
3 to 3½ pound ready-to-cook corned beef brisket (flat cut preferred)
03 -
12-ounce bottle or can of lager or brown ale
04 -
8 cups water
→ Seasonings & Flavor
05 -
1 tablespoon apple cider vinegar
06 -
1 tablespoon pickling spices (or the spice packet that comes with the beef)
07 -
2 teaspoons granulated sugar
→ Vegetables
08 -
1 pound fresh carrots (about 5 to 6 medium-sized)
09 -
1 pound Savoy or green cabbage (roughly half a small head)
10 -
1½ pounds baby Yukon Gold or red potatoes
# Instructions:
01 -
Start by peeling your onion and slicing it into thick wedges, about an inch wide. These will add wonderful flavor to the cooking liquid.
02 -
Take the corned beef out of its package and give it a good rinse under cool water for about a minute to wash away excess brine and spices. Place it fat-side up in your Dutch oven or largest pot.
03 -
Scatter those onion wedges around the beef, then pour in the beer, water, vinegar, pickling spices, and sugar. Make sure the meat is completely covered with liquid - this is key for tender results.
04 -
Bring everything to a rolling boil over medium-high heat, then dial it back to a gentle simmer. Cover with a lid and let it cook low and slow until the meat is fork-tender, which takes about 2¼ to 2¾ hours.
05 -
About half an hour before the beef is done, get your vegetables ready. Peel the carrots and chop them into 2-inch chunks. Cut the cabbage into thick wedges, keeping the core attached so they hold together. If any potatoes are bigger than 2 inches, cut them in half.
06 -
When the beef is perfectly tender, carefully lift it out and wrap it in foil to stay warm. Add the potatoes and carrots to that flavorful broth and simmer for about 15 minutes until they're almost tender.
07 -
Nestle the cabbage wedges into the pot, cover, and cook for another 12-15 minutes until everything is beautifully tender. Remove the vegetables with a slotted spoon, slice the beef against the grain, and serve this hearty feast together.
# Notes:
01 -
Choose flat cut brisket over point cut for more even slicing and less fat
02 -
The cooking liquid becomes a flavorful broth - don't throw it away! It's perfect for soup base
03 -
Always slice corned beef against the grain for the most tender bite