Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)

Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables.  Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.

How to Make It

Step 1

Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Step 2

Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.

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