Corned Beef Brisket and Cabbage Dinner

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Corned Beef Brisket and Cabbage Dinner
Serves 6
Simple and delicious! You'll want to be sure to cook extra Corned Beef just to have extra for sandwiches.
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  1. 2 lbs. Corned Beef Brisket
  2. 2 Tbsp. Vegetable Oil
  3. 1 cup Sweet Onion, diced
  4. 1⁄2 cup Carrots, diced
  5. 1⁄2 cup Celery, diced
  6. 2 each Roma Tomatoes, diced
  7. 1 Quart Beef Stock or Broth
  8. 2 Tbsp. Pickling Spice
  9. - For Garnishment
  10. 5 each Carrots, large, diced, cut in 2" pieces
  11. 2 each Sweet Onions, cut in 2" diced
  12. 12 each Red Skin Potatoes, Medium, cut in half
  13. 1 each Green Cabbage, cut in 8 wedges
  14. - Salt & Pepper, to taste
  1. For this recipe, choose a medium sauce pot, large enough to fit the entire brisket on the bottom surface and one that has a tight fitting lid.
  2. Heat vegetable oil in sauce pot over medium heat.
  3. Remove the brisket from its package being careful to reserve the pickling spices and juices.
  4. Sear the brisket on both sides until medium brown. Remove brisket from the pot and reserve. Add first quantity of vegetables (large diced) and saute 1 to 2 minutes. (Reserve the remaining GARNISH) vegetables for addition later.) Add the brisket back to the pot with the vegetables and add the beef broth, the pickling spices and juices from the original package and the additional 2 TBSP of pickling spice. The broth should entirely cover the brisket.
  5. Place the lid on the pot and reduce the heat until the liquids are barely simmering. Keep the pot covered as it cooks.
  6. Depending on the exact size of the brisket and the temperature of the broth, the meat should begin to tenderize and become ready to serve in about 2 to 2 1/2 hours.
  7. Check the brisket for proper doneness by piercing with a fork and checking for tenderness. A properly cooked brisket will fall off the fork with very little effort.
  8. When the brisket is fully cooked and tender, remove the brisket from the pot, strain the broth and add the strained broth back to the pot.
  9. Add the garnishment vegetables to the pot with the brisket and cover once more. The potatoes will likely be the last vegetable to be fully cooked through. Check the largest one for doneness and everything else should be cooked.
  10. When the vegetables are fully cooked, remove the corned beef brisket from the pot then portion the remaining vegetables and broth in a serving bowl.
  11. Slice the corned beef in the opposite direction of the meat's grain and arrange over the top of the vegetables and broth.
  12. Garnish with fresh watercress or chopped parsley if desired.
  13. Enjoy!
Nino Salvaggio