Martha Stewart Corned Beef Recipe
The Martha Stewart Corned Beef Recipe is classic, tender and full of flavor. It’s perfect for family dinners or St. Patrick’s Day. This recipe shows How to make Martha Stewart Corned Beef step by step.
Ingredients
- 4 –5 lb corned beef brisket with spice packet
- 4 cups water
- 2 bay leaves
- 10 whole peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 large onion quartered
- 4 cloves garlic smashed
- 4 carrots peeled and chopped
- 4 small potatoes halved
- 1 small head of cabbage cut into wedges
Instructions
Rinse the Corned Beef
- Rinse the brisket under cold water to remove excess salt. Pat dry with paper towels. This reduces saltiness for balanced flavor.
Prepare the Pot
- Place brisket in a large pot or Dutch oven. Add water, bay leaves, peppercorns, mustard seeds, coriander seeds, onion and garlic.
Cook the Corned Beef
- Bring water to a boil. Reduce heat to low. Cover and simmer gently for about 2 ½ to 3 hours. Beef should be tender but firm.
Add Vegetables
- During the last 30 minutes, add carrots, potatoes and cabbage. Cover and cook until vegetables are tender. Avoid overcooking cabbage for best texture.
Check Doneness
- Insert a fork into the beef; it should slide in easily. Remove corned beef and vegetables from the pot. Let beef rest for 10 minutes.
Slice the Beef
- Slice beef against the grain into thin slices. Arrange on a serving platter with vegetables around. Serve hot with mustard or horseradish sauce.
Enjoy Your Meal
- Serve immediately for best flavor. The corned beef is tender and flavorful and vegetables are perfectly cooked. Ideal for family meals or holiday dinners.
Notes
- Always slice against the grain for tenderness.
- Use the spice packet included for authentic flavor.
- Simmer slowly; high heat toughens the meat.
- Add vegetables in the last 30 minutes to prevent overcooking.
- Let meat rest before slicing to retain juices.