Ingredients
Scale
- 2.5 – 3 pound corned beef brisket with seasoning packet
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 head cabbage
- 1 pound mini potatoes
- 5–6 medium carrots
- creamy horseradish sauce
Instructions
- Place the corned beef brisket, fat side up, in a large Dutch Oven. Add enough water to completely cover the brisket.
- Add the seasoning packet and fresh herbs.
- Bring to a boil over medium-high heat. Reduce to a simmer and cover partway with a lid. Simmer about 50 minutes per pound, adding water as necessary, until the internal temperature reaches between 190-205° F for maximum tenderness.
- Remove the brisket from the water. Place on a plate and tent with foil. Let rest for 15 minutes while the vegetables are roasting.
Last Step:
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For the best flavor, use fresh herbs and a quality corned beef brisket.
Ensure to monitor the water level to keep the brisket covered during cooking.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Dinner
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 400
- Sugar: 4g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg