Easy Corned Beef with Bacon
This updated version of the classic corned beef and cabbage is easy to make, and super flavorful. This is sure to become your go to favorite.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4-6 1x
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 (3 pound) corned beef brisket with spice packet
- 5 slices hickory smoked bacon, chopped.
- 1 large Spanish onion roughly chopped.
- 1-pound small red potatoes, washed and cut in half.
- 5 medium carrots, peeled and cut into sticks.
- 2 pounds (family size) Brussels sprouts trimmed, and outer leaves peeled, then sliced in half.
Instructions
- Add chopped bacon to the cold Dutch oven, turn the heat on, and brown the bacon for about 10 minutes—season with black pepper.
- Add chopped onion to the bacon and cook until soft, about 5 minutes.
- Add the brisket with the seasoning packet and cover with water, about 5-7 cups. Bring the water to a boil, reduce to simmer, cover, and cook for 2 hours.
- Add all the prepared vegetables and cook for 25-30 minutes until the vegetables are tender.
- Remove the meat and let it rest for 10-15 minutes.
- Slice the meat across the grain and serve with vegetables, broth, and yummy rye bread.