Ingredients

• 1 corned beef brisket about 3-4 pounds
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cabbage, quartered optional
• Water, enough to cover ingredients
• Spices optional: pickling spice, mustard seeds, or bay leaves

Directions

• Rinse the corned beef brisket under cold water.
• In a large pot, combine sliced onion, minced garlic, carrots, and potatoes.
• Place the corned beef brisket on top of the vegetables.
• Add enough water to cover all ingredients.
• Add spices if using
• Bring to a boil, then reduce heat and simmer for 3-4 hours or until the corned beef is tender.
• Add quartered cabbage if using and simmer for an additional 30-45 minutes.
• Let the corned beef rest for 15-20 minutes before slicing against the grain.

Notes

• 9-23-25 1# 2 oz Brisket
• I only used
• Carrots
• Onions
• Celery
• CC Pickling Spice Blend
• Use a large enough pot to hold the brisket and vegetables.
• Skim off any foam that forms during cooking.
• Serve with boiled vegetables, mustard, or horseradish sauce.

Photos