Pioneer Woman Corned Beef Recipe
If you want a meal that feels like a warm hug, try the Pioneer Woman Corned Beef Recipe. This dish is perfect for St. Patrick’s Day or any cozy Sunday dinner
Ingredients
- 4 to 5 pounds of corned beef brisket with spice packet.
- 2 tablespoons of sugar or honey for sweetness.
- 4 large cloves of garlic smashed.
- 2 bay leaves for extra aroma.
- 1 large yellow onion cut into big wedges.
- 1 pound of baby carrots or chopped large carrots.
- 1 head of green cabbage cut into thick wedges.
- 1 pound of small red potatoes halved.
- Water enough to cover the meat.
Instructions
Rinse the Brisket
- Remove the meat from the package. Rinse it under cold water to remove excess salt. Pat it dry with paper towels. This helps control the saltiness of the final dish.
Prepare the Pot
- Place the brisket in your large Dutch oven. Ensure the fat side is facing up. This allows the fat to melt and baste the meat while it cooks.
Add Aromatics and Water
- Add the garlic, onion wedges, and bay leaves. Empty the contents of the spice packet over the meat. Pour in enough water to completely submerge the brisket by about an inch.
Start the Simmer
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid. This traps the steam and keeps the meat moist.
Cook Until Tender
- Simmer the beef for about 2.5 to 3 hours. Do not rush this process. The meat is ready when a fork slides into it very easily. Check the water level occasionally.
Prepare the Vegetables
- While the meat cooks, prep your potatoes, carrots, and cabbage. Cut the cabbage into thick wedges. Keep the potatoes in large chunks so they do not turn into mush.
Add the Root Vegetables
- About 30 minutes before the beef is done, add potatoes and carrots. Push them down into the liquid. They will soak up all the delicious beef flavor while they soften.
Add the Cabbage
- Place the cabbage wedges on top of the meat and vegetables. Cover the pot again. Let it cook for another 15 to 20 minutes. The cabbage should be tender but still bright green.
Rest the Meat
- Carefully remove the brisket from the pot. Place it on a cutting board and cover it loosely with foil. Let it rest for 10 minutes. Resting makes the meat much easier to slice.
Slice and Serve
- Slice the beef against the grain into thin strips. Arrange the meat on a large platter. Surround it with the cooked vegetables and drizzle with some of the cooking liquid.
Notes
- Slice Against the Grain: Always look for the lines in the meat. Slice across them to ensure the beef is tender.
- Add Beer: Replace half of the water with a bottle of Guinness. This adds a deep, malty flavor to the broth.
- Don't Boil Hard: Keep the water at a gentle simmer. Boiling too hard can make the meat tough and rubbery.
- Glaze it: For a twist, brush the cooked beef with mustard and brown sugar. Pop it under the broiler for 5 minutes.
- Use the Leftovers: This beef makes the best Reuben sandwiches the next day. Save some meat specifically for lunch.