Ultimate Corned Beef Brisket With Root Vegetables

READY IN: 4hrs 30mins
Recipe by 2Bleu

This recipe has something for everyone who enjoys corned beef and cabbage. Leftovers? try Corned Beef Hash or Corned Beef Hash With Poached Eggs Under Hollandaise :)

Top Review by kitty.rock

I made this for our St. Patrick's Day dinner and it was just wonderful. I *almost* followed the recipe as written...I made this in my crockpot! I added a smaller brisket, bouquet garni, apple cider and apple cider vinegar to the crockpot. Used 1 large onion wedged, 5 potatoes and carrots, 1/2 head cabbage, and subbed the turnips with golden beets ~ I would have used more veggies, but they wouldn't fit in my crock! I added about 1 cup of water and set the crock on low for 6 hours. *FABULOUS* It was deliciously flavored and the brisket was spoon tender, just the way we like it. Thanks so much for the wonderful keeper recipe. Made just because it sounded great for St. Patrick's Day 2009.

Ingredients Nutrition


  1. GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
  2. BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
  3. VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
  4. SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

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