4lb corned beef, one Dutch oven, a few hours — this is the move for St. Patrick's Day.
Ingredients
- 4lb corned beef brisket (spice packet included)
- 1 bag mini carrots
- 2 onions, quartered
- 1 head cabbage, cut into 8 wedges (keep the core intact)
- Golden potatoes, halved
- 4 garlic cloves, smashed
- 16oz beef broth
- 1 cup water
- Splash of whole grain mustard
Let’s make it
Rinse the beef first. 30-60 seconds under cold water washes off the excess cure salt. Toss the red brine liquid from the package — way too salty. Keep the spice packet, sprinkle it right on top of the meat.
Build the Dutch oven: lay the brisket fat side up, add onions and mini carrots around it. Pour in the broth, water, and a splash of mustard. Drop in the garlic cloves whole.
Bring to a boil on the stovetop, lid on, about 10 minutes. This jump-starts the braise and starts breaking down the connective tissue before the oven does its thing.
Convection oven at 325°F, covered, 3.5 hours. Low and slow is the whole game — high heat toughens corned beef.
Cabbage goes on top at the start if your pot is full — it'll wilt and steam in the trapped heat, comes out perfect. If you have room, add it in the last 30 min.
Potatoes in the last 90 minutes — halved so they absorb all that braising liquid. Any earlier and they turn to mush.
Done
Fork-tender, pulling apart at the edges. Internal temp around 200°F. Rest 10-15 min before slicing — against the grain, always.
Classic comfort food. The whole house smells incredible.