Type what you have

Ingredients

• ✓ spice packet
• corned beef brisket

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
2. 2 Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
3. 3 Place the sealed bag into the water and set a timer for 48 hours.
4. 4 Transfer corned beef to a cutting board and slice across the grain.

By France Cevallos

Ingredients

• ✓ spice packet
• corned beef brisket
• red potato
• carrot
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
3. 3 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
4. 4 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.

By Laria Tabul

Ingredients

• ✓ spice packet
• corned beef brisket
• beer
• peppercorn
• garlic clove
• bay leaf

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ spice packet
• water
• beer
• garlic
• corned beef brisket

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).
3. 3 Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and rest for 10 to 15 minutes.
5. 5 Serve hot and enjoy!

By Nicole Russell

Ingredients

• ✓ spice packet
• corned beef brisket
• brown sugar
• water
• pickling spice
• garlic powder

Instructions

1. 1 Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
2. 2 Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
3. 3 Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

By Merle24

Ingredients

• ✓ spice packet
• corned beef brisket
• potato
• carrot
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ spice packet
• red potato
• carrot
• onion
• water
• corned beef brisket
• beer
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables.
3. 3 Pour beer over brisket; sprinkle over spices from the packet and cover.
4. 4 Cook on High for 5 hours; stir in cabbage and cook for 1 more hour.

By LUSYRSGIRL

Ingredients

• ✓ spice packet
• white onion
• garlic
• corned beef brisket
• water
• bay leaf
• yukon gold potato
• carrot
• cabbage
• butter
• all-purpose flour
• beef broth
• irish stout beer
• dijon mustard
• black pepper
• salt

Instructions

1. 1 Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
2. 2 Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
4. 4 Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

By Brian Genest

Ingredients

• ✓ spice packet
• apple juice
• brown sugar
• mustard
• corned beef brisket
• red potato
• cabbage
• onion
• carrot

Instructions

1. 1 Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.
2. 2 Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, until corned beef is very tender. Slice the meat thinly across the grain and serve with the vegetables.

By tonmeilleurami

Ingredients

• ✓ spice packet
• corned beef brisket
• water
• onion
• carrot
• celery
• salt
• red potato
• cabbage

Instructions

1. 1 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2. 2 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. 3 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. 4 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ spice packet
• corned beef brisket
• olive oil
• balsamic vinegar
• brown mustard
• salt
• black pepper
• cabbage
• brown mustard
• sourdough bread

Instructions

1. 1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
2. 2 Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
3. 3 Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

By bignosekate

Ingredients

• ✓ spice packet
• baby carrot
• yellow potato
• onion
• water
• corned beef brisket
• onion powder
• garlic powder
• irish stout beer
• cabbage

Instructions

1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Ingredients

• ✓ spice packet
• water
• dark beer
• garlic
• corned beef brisket
• brown sugar
• baby red potato
• carrot
• onion
• cabbage

Instructions

1. 1 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.
2. 2 Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
5. 5 Cover brisket with aluminum foil; let rest for 15 minutes.
6. 6 Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
7. 7 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

By N8TE

Ingredients

• ✓ spice packet
• corned beef brisket
• brown sugar
• irish stout beer
• beef stock
• onion
• garlic
• bay leaf
• black peppercorn
• red potato
• carrot
• cabbage

Instructions

1. 1 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
2. 2 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
3. 3 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
4. 4 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.

By Angie E

Ingredients

• ✓ spice packet
• dark beer
• mustard
• salt
• black pepper
• garlic
• clove
• corned beef roast
• carrot
• red potato
• green cabbage
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ spice packet
• all-purpose flour
• corned beef brisket
• olive oil
• potato
• parsnip
• carrot
• onion
• water
• irish stout beer
• beef broth
• cabbage
• white vinegar

Instructions

1. 1 Place flour into a large bowl; add corned beef cubes and toss to coat.
2. 2 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
3. 3 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
4. 4 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

By BobBlum

Ingredients

• ✓ spice packet
• potato
• carrot
• onion
• water
• sugar
• cider vinegar
• garlic
• black pepper
• bay leaf
• corned beef brisket
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes, carrots, and onion into a 5-quart slow cooker. Combine water, sugar, vinegar, garlic, black pepper, bay leaf, and contents of spice packet in a small bowl; pour over vegetables. Top with beef brisket and cabbage.
3. 3 Cover and cook on Low until beef and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
4. 4 Enjoy!

By Trisheee

Ingredients

• ✓ spice packet
• corned beef brisket
• yellow onion
• celery
• water
• kosher salt
• savoy cabbage
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ spice packet
• corned beef brisket
• water
• amber ale
• onion
• red chile
• garlic
• cinnamon stick
• peppercorn
• bay leaf
• brown sugar
• clove
• ginger
• mustard
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ spice packet
• wood chip
• black pepper
• paprika
• garlic powder
• corned beef brisket
• mayonnaise
• white sugar
• lemon
• white vinegar
• black pepper
• salt
• red cabbage
• green cabbage
• hamburger bun

Instructions

1. 1 Soak wood chips in water for at least 1 hour.
2. 2 Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
3. 3 Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
4. 4 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
5. 5 Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
6. 6 While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
7. 7 Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
8. 8 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
9. 9 Pile beef and coleslaw atop the hamburger buns.

By Dads That Cook