Classic Jewish Deli Corned Beef
Classic Jewish Deli Corned Beef
Ingredients
- 3 pounds corned beef brisket, with spice packet
- 6 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 3 cloves garlic, peeled and smashed
- 8 slices deli rye bread
For Serving (Optional)
- as needed Dijon mustard
Instructions
- 1
Remove the corned beef brisket from its packaging. Rinse it thoroughly under cold water to remove any excess brine. Discard the liquid from the packaging.
⏱️ 2 min - 2
Place the rinsed corned beef brisket in a large Dutch oven or a heavy-bottomed pot. Add the water, bay leaves, whole black peppercorns, and smashed garlic cloves. If your corned beef came with a spice packet, open it and add the contents to the pot.
⏱️ 5 min
- 3
Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 3 hours, or until the corned beef is fork-tender.
⏱️ 180 min
- 4
Carefully remove the corned beef brisket from the pot and place it on a cutting board. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result. Discard the cooking liquid.
⏱️ 15 min
- 5
Slice the corned beef against the grain into thin slices. This is crucial for tenderness. Serve the sliced corned beef immediately with deli rye bread. Dijon mustard can be served on the side, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Jewish Deli Corned Beef
- 3 pounds corned beef brisket, with spice packet
- 6 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 3 cloves garlic, peeled and smashed
- 8 slices deli rye bread
For Serving (Optional)
- as needed Dijon mustard
Instructions
- 1
Remove the corned beef brisket from its packaging. Rinse it thoroughly under cold water to remove any excess brine. Discard the liquid from the packaging.
⏱️ 2 min - 2
Place the rinsed corned beef brisket in a large Dutch oven or a heavy-bottomed pot. Add the water, bay leaves, whole black peppercorns, and smashed garlic cloves. If your corned beef came with a spice packet, open it and add the contents to the pot.
⏱️ 5 min - 3
Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 3 hours, or until the corned beef is fork-tender.
⏱️ 180 min - 4
Carefully remove the corned beef brisket from the pot and place it on a cutting board. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result. Discard the cooking liquid.
⏱️ 15 min - 5
Slice the corned beef against the grain into thin slices. This is crucial for tenderness. Serve the sliced corned beef immediately with deli rye bread. Dijon mustard can be served on the side, if desired.
⏱️ 5 min