Ingredients:

  • 3 lbs corned beef brisket (flat cut)
  • 8 cups water
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 3 dried bay leaves
  • 1 tbsp whole black peppercorns
  • 600g green cabbage, cut into 6-8 thick wedges
  • 1 lb baby red potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 tbsp apple cider vinegar

Instructions:

  1. Remove the brisket from its packaging and rinse thoroughly under cold water to remove excess surface brine.
  2. Place the brisket in the Dutch oven. Add the quartered onion, smashed garlic, bay leaves, and peppercorns.
  3. Pour in the water until the meat is completely covered.
  4. Bring the liquid to a very light simmer over medium-high heat, then immediately reduce heat to low. Cover with the lid and cook for 2 to 2.5 hours.
  5. Lift the lid and nestle the halved baby red potatoes and carrot chunks around the edges of the beef. Replace the lid and continue cooking on low for another 30 minutes.
  6. Carefully place the cabbage wedges on top of the meat and vegetables. Drizzle the apple cider vinegar over the cabbage.
  7. Cover and cook for a final 20–30 minutes until the cabbage is vibrant green and tender.
  8. Remove the pot from heat and let the meat rest in the liquid for 10 minutes before slicing against the grain.