Whether you make your corned beef brisket from scratch or not, you'll need:
4poundsbeef briskettrimmed
1onionsliced
1cupcarrots 1 large carrot
1/2headcabbagesliced into wedges
6red potatoeshalved or quartered
3clovesgarlicoptional
6cupswateror more as needed
Instructions
To Make the Brine
To make the brine (if using), place all ingredients in a stockpot and bring to a boil to dissolve the sugar and salt, stirring occasionally.
Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
Refrigerate for up to 10 days to brine.
To Prepare
When ready to prepare, place the corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
Cover pot with lid and bring to a boil, then reduce to a simmer.
Continue to simmer for 45 minutes per pound.
Peel and chop your vegetables however you'd like - it's more rustic to leave them with a bit of skin.
Add the vegetables, except the cabbage, to the pot when there are about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
Remove the pot from the heat and let the meat rest for 10 minutes before serving.
Notes
You can make this recipe using our homemade brine or by using a pre-seasoned corned beef brisket from the grocery store. Both ways work well! Brining the beef brisket can sometimes be tricky if you don't fully submerge it in the mixture, however, it does allow you to control the amount of salt that goes into your beef. We have made this recipe both ways, it all comes down to preference.
Red potatoes are most authentic for this recipe, and you'll want to use green cabbage. Cut the cabbage into wedges, leaving part of the core intact to keep the cabbage from falling apart.