Ingredients:

  • 1 (3-4 pound/1.35-1.8 kg) Corned Beef Brisket, with seasoning packet
  • 1 large onion, quartered (approx. 200g)
  • 4 carrots, peeled and cut into 2-inch/5cm chunks (approx. 300g)
  • 4 celery stalks, cut into 2-inch/5cm chunks (approx. 200g)
  • 6 cups (1.4 liters) water, plus more as needed to cover
  • 1 pound (450g) small red potatoes, halved (approx. 500g) (Optional)
  • 1 medium head of green cabbage, cored and cut into wedges (approx. 700g) (Optional)
  • 1 tablespoon (15 ml) apple cider vinegar

Instructions:

  1. Rinse the corned beef under cold water.
  2. Place corned beef in the stockpot. Add the onion, carrots, and celery.
  3. Add the seasoning packet contents and pour in the water. Ensure the beef is fully submerged. Add more water if necessary.
  4. Bring the pot to a boil over high heat, then immediately reduce heat to low, cover, and simmer gently for 3-4 hours, or until the corned beef is fork-tender.
  5. About 30-45 minutes before the end of the cooking time, add the potatoes, if using.
  6. About 30 minutes before the end of cooking, add the cabbage wedges, if using.
  7. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain. The internal temperature should reach 190-205°F (88-96°C).
  8. Slice corned beef and serve with the cooked vegetables and a drizzle of apple cider vinegar.