How to Cook Corned Beef

Name: How to Cook Corned Beef
Total time: 210 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 3 to 4 pounds corned beef brisket (uncooked, with spice packet); 12 ounces dark beer (1 bottle, optional); 1 ½ pounds baby potatoes (halved); 3 large carrots (cut into 2-inch pieces); ½ head green cabbage (cut into wedges); 3 tablespoons salted butter (or to taste); salt and black pepper; ¼ cup chopped fresh parsley

Corned beef simmers on the stove until fork-tender, then potatoes, carrots, and cabbage cook in the same seasoned broth for an easy one-pot dinner.

⏱️ 210 min 🔪 Prep: 30 min 🔥 Cook: 180 min 📊 Hard 👁️ 33 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies — Holly Nilsson

Ingredients

10 servings

3 to 4 pounds corned beef brisket (uncooked, with spice packet)
12 ounces dark beer (1 bottle, optional)
1 ½ pounds baby potatoes (halved)
3 large carrots (cut into 2-inch pieces)
½ head green cabbage (cut into wedges)
3 tablespoons salted butter (or to taste)
salt and black pepper
¼ cup chopped fresh parsley

Steps

Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don't have one).
Add one bottle of beer (optional) over corned beef and enough water to cover completely.
Bring to a boil, reduce heat, and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.
Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.
Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.
Place vegetables in a large bowl and toss with butter. Add parsley.
Slice the corned beef against the grain.