Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet (1.3-1.8 kg)
  • Water, enough to cover the brisket
  • 1 large onion, quartered (1 large)
  • 4 cloves garlic, smashed (4 cloves)
  • 2 bay leaves (2 ea)
  • 1.5 lbs Yukon Gold potatoes, peeled and quartered (680g)
  • 1 lb carrots, peeled and cut into 2-inch chunks (450g)
  • 1 small head green cabbage, cored and cut into wedges (approx. 1 lb / 450g)

Instructions:

  1. Remove the brisket from its packaging and rinse thoroughly under cold water. Discard the brine (the liquid).
  2. Place the brisket in the Dutch oven or pot, fat side up. Add the onion, garlic, bay leaves, and spice packet from the corned beef packaging.
  3. Add enough cold water to completely cover the brisket, ensuring it's submerged by at least an inch.
  4. Bring the water to a simmer over medium-high heat. Then, reduce heat to low, cover the pot, and simmer gently for 3-4 hours, or until the brisket is fork-tender. Check the water level periodically, adding more if needed to keep the brisket submerged.
  5. After 2 hours of cooking, add the potatoes and carrots to the pot.
  6. About 30 minutes before the end of the cooking time (or once the potatoes are almost tender), add the cabbage wedges to the pot.
  7. The brisket is done when it's easily pierced with a fork and the internal temperature reaches 200-205°F (93-96°C).
  8. Remove the corned beef brisket from the pot and let it rest on a cutting board for at least 15 minutes before slicing against the grain.
  9. Slice the corned beef brisket against the grain and serve with the cooked vegetables and some of the cooking broth.