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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Cooking corned beef has never been easier! These three foolproof procedures deliver a perfect tender beef brisket every time.
In addition to mastering the art of preparing corned beef with these foolproof procedures, understanding the optimal timing for adding vegetables is key for this balanced meal. As the brisket simmers to perfection, introducing potatoes, carrots, and cabbage at the right time guarantees that they reach a delightful tenderness without being overcooked. This thoughtful approach not only preserves the textures and flavors of each veggie, but also enhances the overall eating experience. The result is a succulent corned beef accompanied by perfectly cooked vegetables, creating a comforting dish that will undoubtedly become a favorite.
Why You’ll Love This Recipe
- Convenience: These cooking methods offer flexibility and convenience. The slow cooker option allows for hands-off cooking, perfect for busy days when you can set it and forget it. On the other hand, the oven method provides a traditional cooking approach, ideal for those who enjoy the aroma of a slowly cooked meal filling their kitchen.
- Tenderness and Flavor: Whether cooked in the slow cooker, oven, or stove top, the corned beef in this recipe becomes tender and flavorful over time. The long cooking duration allows the meat to absorb the seasonings and develop rich flavors, resulting in a succulent and delicious brisket that’s sure to satisfy.
- One-Pot Meal: This recipe transforms simple ingredients into a hearty and satisfying one-pot meal. By adding carrots, cabbage, and potatoes during the cooking process, the vegetables absorb the flavors of the corned beef, creating a cohesive and flavorful dish. For individuals seeking a fuss-free meal with minimal cleanup, this recipe ticks all the boxes.
- Cook time:
- 4-5 hours
- Prep time:
- 15min
- Total time:
- 15min
- Servings:
- 6
Ingredients
- 1 Heinen’s corned beef brisket, rinsed
- 1 yellow onion, peeled and roughly chopped
- 2 lbs. carrots, peeled and cut into 1-inch pieces
- ½ head green cabbage, cored and cut into wedges
- 3 lbs. baby red potatoes
Instructions
Slow Cooker:
1. Add the onion, corned beef, and packet to a slow cooker and completely cover it with water.
2. Cook on high for 4 to 5 hours or on low for 8 to 9 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.
Oven:
1. Preheat the oven to 350°.
2. Add the onion, corned beef, and packet to a large roasting pan and pour in 5 to 6 cups of water. The top of the brisket should not be covered.
3. Cover the pan with foil and bake for 4 to 5 hours.
4. Halfway through the cooking process, add the carrots, cabbage, and potatoes around the brisket, cover and continue cooking in the oven.
5. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.
Stove Top:
1. Add the onion, corned beef, and packet to a large pot and completely cover it with water.
2. Bring to a boil over high heat and then cover with a lid and simmer on low heat for 4 to 5 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.
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I made the corned beef and vegetables in a large pot on the stove. I love your simple way to prepare and cook. The meal was delicious! Thank you.
I followed your steps this St. Patricks day and my corned beef and cabbage turned out fantastic. Thank You!!