Step by step

Method

4 steps

1. 1

   Place a 3–4 lb corned beef brisket fat-side up in a large pot with 1 quartered onion, 4 smashed garlic cloves, the spice packet, and enough water or beef broth to cover halfway (about 4 cups). Bring to a boil, then drop to a gentle simmer — small lazy bubbles, not a rolling boil. Cover and cook 2½–3 hours until a fork slides into the thickest part with little resistance.

2. 2

   Add 1½ lb halved small potatoes and 1 lb carrot chunks. Cook 20 minutes until the potatoes are almost tender. Nestle 1 small head of cabbage cut into wedges on top; cook 15–20 minutes more until the cabbage is soft and the potatoes are fully tender.

3. 3

   Lift the brisket to a cutting board and rest 10 minutes. Slice against the grain into thin slices — with the grain makes it chewy.

4. 4

   Serve with the vegetables and a ladle of cooking liquid. Season the veg with black pepper. You want fork-tender corned beef with soft potatoes, carrots, and cabbage — not tough chewy meat or crunchy undercooked veg.