CORNED BEEF BRISKET RIGHT IN TIME FOR ST PATRICKS DAY!! LET'S GO!!

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often less expensive.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Thyme offers a similar aromatic quality, while oregano is more economical.

Cut up the onions and place them in the bottom of the pot.

Add the peeled garlic to the pot with the onions.

Open the corned beef brisket and place it on top of the onions, including the juice from the package.

Add the bay leaves to the pot.

Pour in cold water until it covers the brisket, roughly 6.5 cups.

Bring the pot to a boil, then lower the heat to medium and simmer for 2 hours.

After 2 hours, add the cut potatoes and carrots to the pot and continue cooking for an additional 45 minutes.

While the brisket is simmering, cut up the carrots, potatoes, and half a head of cabbage into wedges.

After 3 hours total cooking time, remove the corned beef brisket from the pot, ensuring it has reached an internal temperature of 165°F.

Strain the cabbage, then add a chunk of butter and salt, mixing well.

Slice the corned beef brisket and prepare to serve.

Cooking Techniques

Equipment Needed

Spice Level: