About this recipe

A beloved Irish-American classic that's as comforting as it gets — tender, fork-pull corned beef slowly simmered with aromatic vegetables, then joined by cabbage, potatoes, and carrots in a rich, savory broth. This well-tested, no-fuss recipe delivers deeply flavorful results every time, whether you're celebrating St. Patrick's Day or just craving a hearty, satisfying meal.

Instructions

1. 1

   Remove the corned beef brisket from its packaging and rinse it well under ^[cold water]. This removes excess surface brine and helps control the saltiness of the final dish. Pat dry with paper towels.

2. 2

   Place the corned beef brisket fat-side up in a large Dutch oven. Add the quartered yellow onion, smashed garlic, black peppercorns, bay leaves, brown sugar, and the included spice packet. Pour in the stout beer (if using) and enough water to cover the corned beef brisket by about 1 inch.

3. 3

   Bring the pot to a boil over ^[high heat], then immediately reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first 10 minutes. Cover tightly and simmer gently — the liquid should barely bubble. Cook for about 2.5 to 3 hours, or until the corned beef brisket is very tender when pierced with a fork. A 3 lb corned beef brisket typically takes about 50 minutes per pound.

4. 4

   Once the corned beef brisket is tender, carefully transfer it to a cutting board and tent loosely with aluminum foil to rest. Do not discard the cooking liquid — this is your broth for cooking the vegetables.

5. 5

   Bring the broth back to a boil over ^[medium-high heat]. Add the baby potatoes and carrots. Cook for 10 minutes.

6. 6

   Add the cabbage wedges to the pot, nestling them into the broth. Cook for another 15 minutes, or until the cabbage is tender but not mushy and the baby potatoes are fork-tender.

7. 7

   While the vegetables finish, slice the corned beef brisket against the grain into 1/4-inch slices. Slicing against the grain is essential — it shortens the muscle fibers and makes the meat tender rather than stringy.

8. 8

   Use a slotted spoon to transfer the vegetables to a large serving platter. Dot with butter if desired and season lightly with black pepper (taste before adding salt — the broth is already quite salty). Arrange the sliced corned beef brisket alongside the vegetables, ladle some of the hot broth over everything, and garnish with fresh flat-leaf parsley. Serve with whole-grain mustard on the side.