This classic corned beef recipe delivers tender, flavorful meat paired with perfectly steamed cabbage, potatoes, and carrots. Cooked low and slow in the oven or quickly in a pressure cooker, this hearty meal is perfect for any occasion. Serve with a drizzle of melted butter for a comforting dish the whole family will love.
1 medium head cabbage (about 2 pounds), cut into wedges
8 ounces Yukon Gold potatoes, cut into 8 wedges
8 ounces carrots, cut into 1-inch pieces
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions Oven Method:
Preheat oven to 350°F.
Place corned beef brisket and 3 cups of water in a large stockpot or Dutch oven, fat-side up.
Bring to a simmer—do not boil. Cover tightly and cook in the oven for 2-1/2 to 3 hours or until fork-tender.
Cook’s Tip: If the beef brisket includes a seasoning packet, sprinkle it over the brisket after adding water.
Transfer brisket to a cutting board, reserving any liquid in the stockpot. Cover brisket with aluminum foil and let stand for 15 to 20 minutes.
Add remaining 2 cups of water to the stockpot with reserved liquid. Place a steamer basket in the stockpot (liquid should not touch the bottom of the basket).
Add cabbage, potatoes, and carrots to the basket. Bring to a boil. Cover tightly, reduce heat, and steam vegetables for 20 to 25 minutes or until fork-tender.
Trim excess fat from brisket, if desired. Carve brisket into thin slices against the grain.
In a small bowl, combine butter, salt, and pepper. Drizzle over vegetables.
Serve brisket with vegetables.
Alternate Cooking Method: Pressure Cooker
Place Swift beef brisket and 1/2 cup water in a 6-quart electric pressure cooker.
If included, add the seasoning packet over the brisket.
Close and lock the pressure cooker lid. Select the beef, stew, or high-pressure setting and program for 70 minutes.
Use the quick-release feature to release pressure; carefully remove the lid.
Remove brisket and keep warm.
Add potatoes, carrots, and cabbage to the pressure cooker. Close and lock the lid. Program for 3 minutes on high pressure.
Continue as directed in Step 4.
Note: Cooking at altitudes below 3,000 feet may require slightly less time. Refer to the manufacturer’s instructions.
Recipe courtesy of Beef It's What's For Dinner
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