Ingredients:

  • 1 (3-4 pound) corned beef brisket, with pickling spice packet
  • 1 large yellow onion, quartered
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 4 celery stalks, chopped into 1-inch pieces
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 8 cups beef broth or water
  • 1 large head of green cabbage, cored and cut into wedges
  • 4 medium red potatoes, quartered
  • 2 parsnips, peeled and chopped into 1-inch pieces (Optional)
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Rinse the corned beef brisket under cold water to remove excess salt. Discard the pickling spice packet (or reserve it for later, see Variations).
  2. Sear the brisket in a hot Dutch oven to build flavor. (Pat the brisket dry with paper towels before searing for optimal browning.)
  3. Place the onion, carrots, celery, garlic, and bay leaves in the bottom of the Dutch oven or pot.
  4. Place the corned beef brisket on top of the vegetables.
  5. Pour in the beef broth or water until the brisket is mostly submerged.
  6. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 3-4 hours, or until the brisket is fork-tender (internal temperature of 200-205°F / 93-96°C).
  7. About 45 minutes to 1 hour before the brisket is done, add the cabbage wedges, red potatoes, and parsnips (if using) to the pot. Make sure they are partially submerged in the broth.
  8. Continue to simmer until the cabbage and vegetables are tender, but not mushy.
  9. Remove the corned beef brisket from the pot and let it rest for 10-15 minutes before slicing against the grain.
  10. Serve the sliced corned beef with the cooked cabbage, potatoes, parsnips, and a spoonful of the cooking broth. Drizzle with apple cider vinegar. Season with salt and pepper to taste.