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Classic Corned Beef Brisket

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A traditional corned beef brisket recipe simmered with vegetables, perfect for family gatherings.

Ingredients

Scale
  • 3–4 pounds corned beef brisket
  • 1 onion, quartered
  • 3–4 carrots, peeled and cut into chunks
  • 3–4 potatoes, peeled and quartered
  • 2 cups beef broth
  • 1 teaspoon black peppercorns
  • 2–3 cloves garlic, crushed
  • 1 bay leaf

Instructions

  1. Rinse the corned beef under cold water to remove excess salt and place it in a large pot or slow cooker.
  2. Add the quartered onion, carrots, potatoes, beef broth, peppercorns, garlic, and bay leaf into the pot.
  3. Cover and cook on low heat for 8-10 hours in a slow cooker or simmer on the stove over low heat for about 3 hours.
  4. Once cooked, remove the beef and let it rest for 10-15 minutes before slicing.
  5. Slice the corned beef against the grain and serve with the cooked vegetables, ladling some broth over the top.

Notes

Leftover corned beef can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months.

Nutrition

Find it online: https://www.nailzspa.com/corned-beef-recipe/

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