Pioneer Woman Corned Beef Recipe
Do you love a warm, tasty meal? Try this Pioneer Woman Corned Beef Recipe today. It is perfect for a cozy family dinner.
Equipment
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Large Dutch Oven
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Sharp chef knife
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Sturdy Cutting Board
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Tongs
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Large Serving Platter
Ingredients
- 3 lbs CORNED BEEF BRISKET
- 1 packet PICKLING SPICE
- 2 large YELLOW ONIONS
- 4 cloves GARLIC
- 1 lb CARROTS
- 1 lb RED POTATOES
- 1 head GREEN CABBAGE
- 4 cups BEEF BROTH
Instructions
Step 1:
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Place the meat in your large Dutch oven. Make sure the fat side is facing up. This keeps the meat moist during cooking.
Step 2:
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Sprinkle the pickling spices over the top. Add the chopped onions and the garlic now. These will flavor the liquid as it heats.
Step 3:
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Pour the beef broth over the brisket. Add enough water to cover the meat completely. This prevents the beef from getting too dry.
Step 4:
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Bring the liquid to a light boil first. Then turn the heat down to very low. Cover the pot with a tight lid.
Step 5:
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Simmer the meat for about three hours. Check it often to make sure it stays covered. The meat should feel very soft and tender.
Step 6:
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Add the potatoes and carrots to the pot. Cook them for about twenty more minutes. They should be soft but not too mushy.
Step 7:
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Place the cabbage wedges on top of everything. Cover the pot again for ten more minutes. The cabbage will steam perfectly in the heat.
Step 8:
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Remove the meat and let it rest. This keeps the juices inside the beef. Slice it against the grain for the best texture.
Notes
Meat Grain: Always slice against the lines for soft meat.
Salt Level: Rinse the brisket first to remove extra salt.
Cabbage Timing: Add the cabbage last so it stays green.
Liquid Level: Keep the meat covered with liquid at all times.
Resting Time: Let the meat rest for ten minutes before slicing.