I admit I skipped my own brining but I made this yesterday with a store bought corned beef brisket. To the water I added the spice packet included with the brisket, along with peppercorns, bay leaf and garlic. After the beef cooked I strained the broth, and cooked the veggies as instructed, 7 minutes for the potatos and carrots, another 15 minutes for the cabbage. It was easily the best corned beef and veggies I've ever made. No more boiling a corned beef for me, and the veggies were absolutely PERFECT. Tender but firm, the cabbage was amazing. This is my new St Pats go to. Next year I'll do my own brine. Thank you for such a great recipe.

I've made this recipe thrice myself - this winter twice alone - and believe me when I say it, this is a recipe you need part of your repertoire. It is basically effortless, sit and wait, albeit impatiently. My Irish American friend wants me to make a couple of these for his St. Patrick's Day celebration this year because he says this is better than his father and grandfather ever made (he said he'll deny he ever said that if I mention it in front of his family members, so you know they take their corned beef and cabbage pretty seriously).

I'll give up one of my secrets. Every time I make corned beef to new guests...they cannot understand why mine tastes so much better. Forget using water in the cast iron pot...replace it 100% with Guinness beer. Cook as you would with this recipe...though I cook at 300 for 3 hours...usually. Then cook your veggies in the beer (add more beer if needed) once you take the beef out to rest. The Guinness makes everything taste better.

Due to being stuck inside due to COVID 19 and working from home, I ran out last night and got a store bought corned beef and followed your cooking method. I also added a bottle of Guinness to my liquids.

Just made it today and it came out fantastically delicious! Nothing comparable to store bought. The flavor of the meat alone, subtle spicy and flagrant. Love the idea of the flavor pack as part of the cooking water. Also, the cabbage wedges are a great idea, keeping it together for a better presentation. ATK is the best!

Being an Aussie from Sydney Australia I did appreciate the beer toast on completion to a job well done!!... Cheers Mates!

Hey, y'all! I've been thinking about corned beef for about two weeks now. I've never done anything to it, just removed it from packaging. So, I'm SO, SO excited to copy this recipe. Thanks so much. PS. The camera person did an outstanding job on making everyone salivate all over their cell, or laptop. 😂

I’ve used this recipe 3 times since you first aired it. It’s so much better than store bought.

I love you both and all your cooks this is the best of the best show there is. Absolutely love the show

I've been making Cook's Illustrated corned beef & cabbage for years using the dry brining method you published back then. I love the EVEN simpler method you have offered here. One of my challenges was having to be in the house every day for 6 days straight to turn the meat over (hard when I was travelling for work). Now corned beef becomes accessible even when I have to hit the road for a week. LOVE the improvement and I'll be doing it again soon using the better technique. Thanks Julia & Bridget.

I know this is 3 years since posting but what an incredible recipe! SAVE the juice after it comes out of the oven. We use it when we make rice. It gives your rice a flavor that's outstanding!

I love everything you guys do and all the testing and knowledge you provide the cooking community. 🙏🏼🙏🏼

I love America’s Test Kitchen! It is void of any corporate sponsorship or produce advertisement and can therefore remain completely independent and impartial. For us viewers, it’s code for TRUSTWORTHY & GENUINE reviews. The many kitchen products tested here are strictly based on performance, reliability, durability, price and aesthetics. This healthy corned beef recipe looks so simple and the results look amazing. I’ll never eat canned corned beef again! Thank you to all you guys at America’s Test Kitchen. You do great work!

Y'all's recipes are always on point and y'all's hair is always perfect.

Our family does it a little different; instead of water to simmer the corned beef we use beer (Budweiser) and, we leave it on the stove, the rest including the veggies is basically the same. We might throw parsnips and or turnips, in with the carrots and potatoes. BUT, the best part is when you take the corned beef out of pot, it goes on a baking sheet and, a whiskey (half the family like Old Granddad, the other likes Jameson) and brown sugar slurry/glaze and then put in the oven (oven door cracked open) and it is basted every 10 minutes till the glaze is really thick. OMG I am salivating lol so glad grandpa's birthday 15 days away

As usual, ATK videos have great tips that enhance dishes that I 'think' I know how to prepare. Thanks!

I’m making this for the 3rd time and we are excited to eat it… it is absolutely delicious. There is no comparison to a store bought corned beef.. I would never buy one again. This recipe is easy to follow and turns out fabulous. I always get so many compliments on it.

Hi! Thanks for the recipe! My corned beef always turned out tough. Haven't made it in years but now I'll be making it again! Yummy!

I looked at over 15 recipes and decided to make yours it looks so good and the taste is amazing. l thank you ladies, great job

Mom always put medium white onions in her CB&C - I LOVED they flavor they added to the dish!

Living back at my ex's parents house & we basically lived off the grid .. (Navajo reservation) I had no internet... no direct TV. Or anything entertaining whatsoever. . . . I was also dealing w/post partum depression😪 . . . & hardly ever seeing my boyfriend because of his hectic work schedule. ANYWAYS.. 😄... America's test kitchen was always the beeessttt on basic cable. I always told myself when I got my own place I'd make some of these dishes. It was my small piece of heaven for 30 mins. Or however long the program was . Lol. 🤔😄

I made this for my family and everyone absolutley loved it! I finally mastered corned beef and vegetables-the flavor is outstanding. Thank you ATK!

I've never corned my own beef, but I discovered last year that my air fryer makes the best, most intensely-flavored corned beef I've ever had! I live alone, but had to make 2 within a week's time last March. (To be fair, they were small, and I shared some from each batch with friends.) However, I MUST make this recipe.

Our local Safeway often times has untrimmed tri-tip in a twin pack for under $4 per lb. I trim them up and grill one and make corned beef with the other. Corned tri-tip is very good. This recipe works well and you don't have to heat the brine and then cool it as with many other. I usually add some juniper berries as well.

Thank you Ladies, i love Corned beef, just another way for me to cook CB, thanks again

Corned Beef Brisket and a pint ... life is good! :)

Great job with a video. I have been doing corned beef for years as well as other charcuterie. You were succinct and to the point. if people would like to pursue it further there's information out there.

Used to watch on TV years back. Good to know you are on YT. Loved it then and I'm sure will love it now.

Great video I did not know that after a simmering in the water for 7 to 10 minutes popping it in the oven for three hours not only is it no fuss no Mas but you have the stove to making whatever else that you’ll be eating with the corn beef and cabbage thanks for the wonderful video I learned something at nearly 70 years old LOL 😂👍🏼

uuuh guys you making me to go for advanced chef course two days now watching,i gained a lot thank you ,continue with this great job

I have used this recipe multiple times and it's a keeper! I've used London Broil and various beef roasts plus the traditional Brisket; there is no doubt that the quality of the meat decides the quality of the end product so Brisket is best. How much money one saves doing this themselves is open to question but there is no doubt that the quality is far superior to anything offered in the supermarkets. It's also wise to follow the cooking method for the finished product these two ladies offer.

Our family absolutely LOVES corned-beef and cabbage! I've never done it this way, but now I am going to try it right away!

Love These videos. Thanks and keep them coming

I haven’t tried this recipe, but I’ve been making my own corned beef for the last 4 years or so using Alton Brown’s recipe, and the home made corned beef is far and away so, so SO much better than anything you can buy outside of a few great New York Delis. I haven’t compared the recipes, but it seems (just from memory) that Alton Brown’s recipe has a few more spices - like juniper berries, which I think add a very nice tang (like that “slam, bam, tang reminiscent of gin and vermouth”, for you Broadway musical fans).

I followed your recipe last year and it was the best corned beef we've ever eaten. So of course this year I came back to do a refresher before I fix this meal. Yes it's a little past St Pat's but anytime is a good time to eat corned beef.

Make it every year to the delight of my neighbors and husband-perfect every time. 🍀☺️💚

the beer moment was so cool.....well done all the way around, looks great

A New England boiled dinner. How I hated this stuff as a kid, but now that I haven't been forced to eat it for a couple of decades, I kind of crave it now and then.

Yea! Moved to Florida and having a terrible time finding good corned beef. Never have made my own, however, your recipes are always SO well demonstrated and explained that I’m leaving now to buy the ingredients for this recipe. I’m very excited 😃. Have really liked every one of your recipes that I’ve tried. Thanks a million

Absolutely awesome!! Follow this recipe as is. It’s perfect! Thank you for sharing this with us. I’m going to try turning this into pastrami next time. Just for fun!

My mouth is watering. Can't wait for Tuesday...

Finally, finally, finally!!! I found a very basic & simple recipe to make corned beef. Haven't tried it yet, but feel it's going to be very good.

Take the spices and cook shortly in one quart of water, cool, then add back to the brine. This releases the oils in the spice making them more efficient in flavoring the brine meat mixture.

I havent made it this but....I'm going to do it!!! Love your shows and recipes. Thank you!

I revisited this recipe after only finding corned beef in the farmers market and supermarket with red food dye added to it! Classic and simple, thanks for the great recipe!!

Wow it looks absolutely delicious !!!

Experts! Thanks very helpful

Also needs turnips and a couple of onions quartered , yum .

Looks delicious 😋 Can't wait to make it

I have a Kobe beef brisket (that I raised) and I just found how I am going to cook it!!!! and I am looking forward to having corned beef hash with the left overs!!!!! Thank you ladies.

Thanks to you I know how to prepare and to make corn beef and cabbage the right way. This method is better then how I use to make it.

That's awesome,mouth watering

Thinking about trying this recipe maybe this St. Patrick's Day or next year. ABSOLUTELY LOVE the new format, Ladies!

Great job ladies.

You have to boil the water and let the flavors of the spices come together. It’s a pickling spice marinade.

Oh my goodness ladies you had my mouth watering in my taste buds busting in my mouth wanting some of that cabbage some of those vegetables and some of that roast brisket you ladies are great

GREAT RECIPE! WHEN IN DOUBT ,GO TO AMERICA'S TEST KITCHEN! I ALWAYS DO

Informative and Fun!!

I always look forwards to your shows on KERA (Dallas). I learn from you (and occasionally argue with you). Thanks.

Thank you❤️ I will use your recipe.

Looks great I'm going to cook this one thanks

Loved this recipe

I tried this wet corning method for St Patrick's Day and followed it exactly. Must have been my grass-fed beef, but it did not fall apart tender, but the flavor was amazing! Thanks ATK!

My two favorite ladies. ❤️

Just found your channel. Liked and subbed : thank you both : )

Thank you for sharing the video

Love this recipe! Make it every time! Thanks ladies!

We always brine ours with pickling spice for 7 days, then pressure cook the meat, potatoes, carrots, onions, and sometimes cabbage all together.

I bought my wife their cookbook, well I gave it to her but I bought for myself, she knows that so all is good. The test kitchen cookbook is wonderful. They do things a bit odd at times, and they explain why they do them oddly, great science and helpful. The hints and science can help you make your recipes jump over the moon. Easy to understand, I would recommend you buy it. And no I am not affiliated with the cooking channel or test kitchen. I also have been cooking since I was quite young. I came up with my first recipe of chocolate chip cookies when I was 5 years old. They are still excellent. I used the same ingredients as on the Tollhouse recipe, just mixed differently and melted the butter, not hot. When I give the recipe out, people do not follow my directions and insist that I didn't give them the correct recipe "Because you do not make cookies like that". Too bad, one lady was very angry with me. KZfaq has a problem lately, I have to pull everything in 3 or more times before the Black screen stops and I am allowed to view. This is the only site that has this issue so I presume it is youtube.

Great video! I am going to make. Can i pressure can this receipe? Do i have to pressure can the cabbage seperately? Thank you for your help!

I've enjoyed corned beef since I was a kid so tried this recipe last week and have to say it was the best corned beef I've ever had. I have some brining now and in a couple of days will make New England boiled dinner. Yummy!

You guys are awesome! !!

Love your recipes and videos; bought the cookbook! One day I'll try the "dirty liquid i.e., Guinness method"

This ;looks very good.

I love this video thanks

Wow! St Patrick’s is tomorrow. I will do this in a few months. Us Irish do this more than once a year.

Lets see going to try a recipe similar to this one tommorow. lots of good tips here.

Cheers! ❤

Great work girls, thanks.

haha i had this yesterday the exact think and the beer to and was awesome

I love your show

Happy St Patrick's day! That looks great!

I made this with a petite sirloin roast. It was better than any other corned beef I have ever had. Thanks a bunch!

The two prettiest cooks in Amerika!

THANK YOU!

I want a cooking job like the back ground staff that looks so relaxed in a kitchen. I just left my restaurant after a super busy Breakfast (Sunday) and I can tell you everyone was sweating. It’s not hot in this kitchen only 67 degrees.

Thank you ladies, for an excellent corned beef how-to recipe. Such a great presentation and without saying "I'm gonna go ahead and" even once!

I love u ladies!! Great recipe 😎

Last year we roasted the veggies, so good. But now I want to make it like this.

Wish I had watched this 7days ago. Still, good to know. Thanks testkitchen.

I am just jealous of the multitude of le creuset pans they have!

best recipe for corned beef on all of KZfaq!

fantastic ------from Malaysia

It looks great ladies! :)

Made this for Saint Pat’s. Now I’m making it once a week. Fantastic.

When I corn mine I use pickling spice in cooking as well,don`t be afraid to add some of that beer to the pot! Slow cookers are great for CB too.

In New Zealand we call this a boil up its my favourite 😁

I have had Corned beef boiled for my entire life. A couple years ago I tried slow roasting it. I put a ground mustard and brown sugar paste on top and totally wrapped it in heavy foil and roasted at 300 degrees for approximately 4-5 hours . Omg I will never boil again

Looks delicious 😋😋😋

I really wish i hadnt watch this!!! I am so hungry now!!!