The Ultimate Corned Beef Brisket with Potatoes, Cabbage, and Carrots

Traditional Corned Beef Brisket with Potatoes, Cabbage, and Carrots Recipe

Celebrate St. Patrick’s Day in style with this mouthwatering corned beef brisket recipe. Learn the secrets to perfectly tender, flavorful meat and vibrant vegetables for a truly memorable Irish-American feast.

Unraveling the Mystery of Corned Beef

Contrary to popular belief, corned beef isn’t a staple in Ireland. This beloved dish actually gained popularity among Irish immigrants in America. The term “corned” comes from the large grains of salt, called “corns,” used in the curing process. Today, we’ll show you how to master this iconic comfort food right in your own kitchen.

The Science of Salt: Perfecting Your Brine

The key to exceptional corned beef lies in the brining process. Our recipe uses a dry-curing method, which results in deeper flavor penetration and superior texture compared to traditional wet brines. We’ll also explore the role of pink salt (sodium nitrite) in achieving that characteristic rosy color and tangy flavor.

Low and Slow: The Art of Cooking Corned Beef

Patience is a virtue when it comes to cooking corned beef. We’ll guide you through the ideal cooking temperature and time to break down tough connective tissue while retaining maximum moisture. Whether you’re using a sous-vide cooker or a trusty Dutch oven, we’ve got you covered.


  • 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds
  • 100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt
  • 10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter
  • 30 grams/1 ounce (about 2 tablespoons) packed brown sugar
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon allspice berries
  • 6 whole cloves
  • 1 tablespoon ground ginger
  • 6 bay leaves, roughly torn
  • 2 pounds carrots, peeled and roughly chopped
  • 2 pounds russet potatoes, peeled and roughly diced
  • 1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)


  1. Eight days before serving, prepare the curing mix. Combine salt, pink salt (or saltpeter), and brown sugar in a small bowl, whisking until well blended. Thoroughly coat every surface of the brisket with this mixture. In a separate bowl, mix peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves. Sprinkle this spice blend evenly over both sides of the beef, gently pressing to adhere. Seal the brisket in a vacuum-sealed bag or a zipper-lock bag with all air removed. Place in the coldest part of your refrigerator and let it cure for 7 days, flipping once daily to ensure even distribution of flavors.
  2. Sous-Vide Method: On the day before serving, remove the beef from its bag and rinse off all spices under cold, running water. Pat dry with paper towels. Re-seal in a fresh vacuum bag and cook at 180°F until the meat reaches fork-tender perfection, about 10 hours. Move on to step 4.
  3. Dutch Oven Method: On the day before serving, remove the beef from its bag and rinse off all spices under cold, running water. Pat dry with paper towels. Preheat your oven to 200°F. Place the brisket in a large Dutch oven and cover with water by several inches. Bring to a simmer over high heat on the stovetop. Remove from heat, cover with the lid slightly ajar, and transfer to the oven. Cook until the meat is meltingly tender, about 10 hours. Proceed to step 4.
  4. After cooking, transfer the beef to an airtight container along with its cooking liquid. Allow it to rest in the refrigerator for at least one night, or up to 3 days for even better flavor development.
  5. On serving day, transfer the cooking liquid to a large saucepan or Dutch oven. Add the carrots, potatoes, and cabbage, topping up with water until the vegetables are fully submerged. Thinly slice the beef against the grain and arrange the slices in a large skillet. Add 1 cup of liquid from the vegetable pot to the skillet and place it on top of the pot. Cover the skillet. Bring the vegetable pot to a boil over high heat, then reduce to a simmer. Cook until the vegetables are perfectly tender and the beef is heated through, about 45 minutes. Serve your masterpiece immediately, accompanied by zesty hot mustard.

Pro Tips

For a shortcut, you can use store-bought corned beef. Simply skip to step 2 of the recipe. Remember that homemade always tastes best!

Make-Ahead and Storage

Plan ahead! You can cook this corned beef up to a week before serving. Once cooked, it will keep well-wrapped in the refrigerator for about two weeks, perfect for sandwiches and hash.

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