Ingredients:

  • 4–5 lbs (1.8 – 2.3 kg) Corned Beef Brisket (Flat Cut preferred), rinsed and trimmed
  • 12 cups (3 litres) Water (or low-sodium beef stock)
  • 1 cup (240 ml) Lager or Stout (e.g., Guinness)
  • 2 Tbsp (30 ml) White Wine Vinegar or Cider Vinegar
  • 1 large Whole Yellow Onion, quartered
  • 4 large Garlic Cloves, smashed
  • 3 dried Bay Leaves
  • 1 package Brisket Spice Packet
  • 5 lbs (700 g) Russet Potatoes, peeled and quartered
  • 1 lb (450 g) Carrots, peeled and cut into 2-inch chunks
  • 1 large head Cabbage, cut into 6-8 thick wedges
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Rinse the Brisket: Remove the brisket from the packaging. Thoroughly rinse the meat under cold water to remove excess curing salts. Pat dry.
  2. Combine Braising Liquid: Place the brisket in a very large stock pot. Add the water (or stock), the lager/stout, and the vinegar. Ensure the liquid covers the meat by at least 1 inch; add more water if needed.
  3. Add Aromatics: Scatter the quartered onion, smashed garlic cloves, bay leaves, and the contents of the spice packet into the pot.
  4. Bring to a Boil, Then Reduce: Place the pot over high heat and bring the liquid to a rolling boil. Immediately reduce the heat to the lowest setting required to maintain a very gentle simmer (the liquid should barely bubble).
  5. Slow Cook: Cover the pot tightly with a lid and simmer for 3 to 3.5 hours, turning the meat halfway through the cooking time. The internal temperature should reach 200–205°F (93–96°C) for maximum tenderness.
  6. Rest the Meat: Once tender, carefully remove the brisket from the liquid and place it on a carving board. Tent loosely with foil and let it rest for a minimum of 20 minutes.
  7. Cook Root Vegetables: While the meat rests, bring the cooking liquid back up to a gentle simmer. Add the potatoes and carrots. Cook for 15 minutes.
  8. Add Cabbage: Add the cabbage wedges to the pot, submerging them as much as possible. Continue simmering until the vegetables are fork-tender (about 15-20 more minutes).
  9. Slice and Plate: Locate the grain of the meat and slice the brisket thinly perpendicular to the grain. Arrange the sliced beef, potatoes, carrots, and cabbage wedges on a platter. Garnish with fresh chopped parsley.