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The perfect recipe for St. Patrick's Day made with our grass fed Corned Beef Brisket!
John Henry's Corned Beef Brisket
1 Tbsp Spices
from included spice packet or reserved from homemade brine
10 Baby Red Potatoes
5 Carrots
peeled and cut into 3 inch pieces
1 large head of Cabbage
cut into small wedges
  • Place corned beef in a large pot or Dutch oven and cover with water. Add 1 tablespoon pickling spices used in brine. Cover pot and bring to a boil, then reduce to a simmer. Simmer for approximately 50 minutes per pound or until the beef is tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 minutes more. Remove the corned beef and let it rest for 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

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