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
- 1 onion, quartered
- 2 carrots, peeled and cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 1/2 head cabbage, cut into wedges
- 8 slices deli rye bread
- 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, smashed garlic cloves, and the quartered onion. 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 2 1/2 hours.
⏱️ 150 min
- 4
After 2 1/2 hours, add the carrots and celery chunks to the pot. Continue to simmer, covered, for another 30 minutes.
⏱️ 30 min
- 5
Add the cabbage wedges to the pot, ensuring they are submerged in the liquid as much as possible. Continue to simmer, covered, for an additional 15-20 minutes, or until the cabbage is tender.
⏱️ 20 min
- 6
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.
⏱️ 15 min
- 7
While the corned beef is resting, you can remove the cooked vegetables from the pot with a slotted spoon and arrange them on a serving platter. Discard the cooking liquid or reserve it for another use if desired.
⏱️ 3 min
- 8
Slice the corned beef against the grain into thin slices. This is crucial for tenderness. Serve the sliced corned beef immediately with the cooked vegetables, deli rye bread, and Dijon mustard on the side.
⏱️ 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
- 1 onion, quartered
- 2 carrots, peeled and cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 1/2 head cabbage, cut into wedges
- 8 slices deli rye bread
- 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, smashed garlic cloves, and the quartered onion. 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 2 1/2 hours.
⏱️ 150 min - 4
After 2 1/2 hours, add the carrots and celery chunks to the pot. Continue to simmer, covered, for another 30 minutes.
⏱️ 30 min - 5
Add the cabbage wedges to the pot, ensuring they are submerged in the liquid as much as possible. Continue to simmer, covered, for an additional 15-20 minutes, or until the cabbage is tender.
⏱️ 20 min - 6
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.
⏱️ 15 min - 7
While the corned beef is resting, you can remove the cooked vegetables from the pot with a slotted spoon and arrange them on a serving platter. Discard the cooking liquid or reserve it for another use if desired.
⏱️ 3 min - 8
Slice the corned beef against the grain into thin slices. This is crucial for tenderness. Serve the sliced corned beef immediately with the cooked vegetables, deli rye bread, and Dijon mustard on the side.
⏱️ 5 min