Corned Beef Brisket

Prepared in a crockpot or the oven, this corned beef brisket is melt-in-your-mouth tender. An ode to St. Patrick's Day, make this recipe a holiday tradition—or enjoy this comfort food any time of the year!
corned beef brisket
  • 4 pounds corned beef brisket
  • 2 tablespoons oil
  • 1 1/2 cups beef broth
  • 3 tablespoons whole grain mustard
  • 6 cloves garlic, smashed
  • 1 large onion, sliced
  • 5-20 whole peppercorns or fresh cracked pepper
  • 8-10 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds carrots, peeled and quartered
  • 1/2 cup butter
  • 1 large head green cabbage, sliced
  • 1 teaspoon kosher salt
  • 1 batch Roasted Red Potatoes
  • 1 batch Horseradish Sauce
  • Parsley and/or chives for garnish

Crockpot Instructions

  1. Heat a large skillet over medium-high heat for 2 minutes.
  2. Drain the brine from the corned beef but do not rinse it.
  3. Add oil to the skillet and sear the corned beef for 2-4 minutes on each side until golden brown. Transfer the seared corned beef to a crockpot.
  4. Combine beef broth and mustard in a measuring cup, then pour into the skillet to deglaze.
  5. Pour the liquid over the corned beef in the crockpot.
  6. Add smashed garlic, sliced onion, peppercorns, thyme, bay leaves, and spice packet to the crockpot. Cover and cook on low for 6-7 hours.
  7. Prepare carrots by peeling and slicing, then add them to the crockpot and cook for an additional 1-2 hours.
  8. Slice the cabbage and sauté it in butter with salt until slightly wilted.
  9. Add the cabbage to the crockpot and continue cooking for 30-60 minutes until softened.
  10. Prepare Roasted Red Potatoes separately in the oven.
  11. To serve, transfer the corned beef, cabbage, carrots, and potatoes to a platter. Discard excess liquid and aromatics.
  12. Garnish with parsley and chives. Serve with Horseradish Sauce on the side.

Oven Instructions

  1. Sear the meat in an oven-safe Dutch oven.
  2. Remove the meat and deglaze the pot with beef broth and mustard.
  3. Return the meat to the pot, add garlic, onion, peppercorns, thyme, bay leaves, and spice packet.
  4. Cover and roast at 300°F for about 2 hours. Add sliced carrots, cover, and cook for another hour.
  5. Add sautéed cabbage and cook for another 30-60 minutes until the meat reaches an internal temperature of 200°F.
corned beef brisket