Easy Corned Beef with Bacon

Fall apart-tender, juicy, and super flavorful. This updated version of the classic corned beef and cabbage is easy to make. While I like the traditional recipe, I wanted to add another layer of flavor. It’s incredible how a few slices of bacon can make a difference. One other change I made was to use Brussels sprouts instead of cabbage. They are sweeter and hold their shape better. This Easy Corned Beef with Bacon is fantastic, but even better with a slice of a delicious rye bread.

Few things to note.

Dutch oven. This is a stovetop recipe. You will need a Dutch oven, as it’s perfect for a long cooking process. The cooking process takes 3 hours, without the prep.

Onion. There’s no need to chop it small. It’s going to cook for a long time and get super soft. My ingredients picture should give you an idea of what it should look like.

Salt. I’ve added a tiny pinch of salt to the onions and went heavy on the black pepper. When I say heavy, about 1/2 teaspoon, the bacon is well seasoned, and so is the brisket.

Vegetables. You can use fewer Brussels sprouts and more potatoes if you’d like. I just happened to love the little cabbage babies more than red potatoes, and it works for my family.

The actual recipe is on the recipe card below, but this is a quick overview of what to expect.

1. Brown, the bacon, add the onion and cook until the onion is soft.
2.  Add the corned beef with the seasoning packet and boil until tender. The time depends on the size of the cut. Three-pound cuts typically take about 2.5-3 hours. Read the package; most of them come with directions.
3.  While the beef is cooking, prep your veggies. Cut the stem off the Brussels sprouts and peel the dirty outer leaves. Peel and cut the carrots into sticks. Wash the potatoes and cut them in half when you are ready to add them to the pot so they don’t turn brown.
4. You will add the vegetables to the Dutch oven after the beef has been cooked for 2.5 hours. Make sure everything is covered and cook for 30 minutes longer or until the vegetables are ready.
5.  Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth.

Easy Corned Beef with Bacon

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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.

• Author: Olga Lang
• 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

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• 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.

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Instructions

1. Add chopped bacon to the cold Dutch oven, turn the heat on, and brown the bacon for about 10 minutes—season with black pepper. 
2. Add chopped onion to the bacon and cook until soft, about 5 minutes. 
3. 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. 
4. Add all the prepared vegetables and cook for 25-30 minutes until the vegetables are tender. 
5. Remove the meat and let it rest for 10-15 minutes. 
6. Slice the meat across the grain and serve with vegetables, broth, and yummy rye bread.