Classic Corned Beef with Cabbage & Potatoes
- Preheat the oven to 350°F. Place the Corned Beef Brisket and 3 cups of water in a large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in a 350°F oven 2-1/2 to 3 hours or until fork-tender.
- Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
- Meanwhile add 2 cups of remaining water to the same stock pot with reserved liquid. Place a steamer basket in a stock pot. (Liquid should not touch the bottom of the basket). Place cabbage, potatoes and carrots in a basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
- Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in a small bowl. Drizzle over vegetables. Serve brisket with vegetables.
Cook's Tip: If the seasoning packet is included with a Corned Beef Brisket, pour over the brisket after the water is added in Step 1.
ALTERNATE COOKING METHOD:
Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in a pressure cooker. If the seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock the pressure cooker lid. Use beef, stew or high-pressure setting on the pressure cooker; program for 70 minutes on the pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to the pressure cooker. Close and lock the pressure cooker lid. Use beef, stew or high-pressure setting on the pressure cooker; program for 3 minutes on the pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)