Ingredients:

  • 4 lb corned beef brisket
  • 1 spice packet
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 lb baby red potatoes, whole
  • 4 large carrots, cut into 2-inch chunks
  • 1 small head of green cabbage, cut into 8 wedges
  • 1 tbsp oil

Instructions:

  1. Rinse the brisket under cold water. Sear the meat in a tablespoon of oil over medium-high heat until a mahogany crust forms on both sides.
  2. Place the seared beef in a Dutch oven. Add the spice packet, quartered onion, smashed garlic, bay leaves, and apple cider vinegar.
  3. Cover the beef with water (approximately 2-3 inches above the meat). Bring to a boil, then immediately reduce to a low simmer.
  4. Cover and simmer gently for 2 to 3 hours, or until the meat reaches an internal temperature of 185°F (85°C).
  5. Add the carrots and baby red potatoes around the meat and simmer for 20 minutes.
  6. Tuck the cabbage wedges into the pot, cover, and simmer for an additional 15-20 minutes until the cabbage is tender and translucent.
  7. Remove the meat to a carving board and tent loosely with foil to rest before slicing.