Classic Corned Beef Brisket
This tender, slow-cooked corned beef brisket features a savory spice crust and rich flavor, perfect for hearty meals or elegant presentation with fresh parsley garnish.
Equipment
- 1 large pot
- 1 slow cooker optional
- 1 oven broiler optional for spice crust
Ingredients
- 3 to 4 lb corned beef brisket with spice packet if included
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 2 to 3 garlic cloves crushed
- 1 bay leaf
- 1 small onion quartered
- 4 cups water or enough to cover the brisket
- 1 teaspoon paprika optional
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon dried thyme optional
- Fresh parsley chopped for garnish
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt, then pat dry with paper towels.
- For stovetop cooking, place the brisket in a large pot with peppercorns, mustard seeds, crushed garlic, bay leaf, and quartered onion.
- Cover the brisket with water and bring to a boil, then reduce heat to a gentle simmer and cook for 3 to 4 hours until fork-tender.
- Alternatively, cook the brisket and seasonings in a slow cooker on low for 6 to 8 hours.
- Remove the brisket and pat dry. Optional: rub with paprika, garlic powder, and dried thyme, then broil in the oven for 5 to 7 minutes to develop a spice crust.
- Let the brisket rest for 10 minutes, then slice against the grain into thick, tender slices.
- Arrange the slices slightly overlapping on a platter and sprinkle with chopped fresh parsley before serving.
Notes
- Always slice against the grain for tender meat.
- Add carrots and potatoes when cooking for enhanced flavor and a complete meal.
- Leftovers are great for sandwiches or hash.