Absolutely! Here’s a simple, classic corned beef and sauerkraut recipe that’s easy, flavorful, and hearty. This serves about 4–6 people.
Ingredients
- 3–4 lb corned beef brisket (with spice packet, if included)
- 1 medium onion, sliced
- 3–4 garlic cloves, smashed (optional)
- 4 cups water or beef broth
- 1 bay leaf
- 1 tsp black peppercorns
- 1–2 tsp mustard seeds (optional)
- 1–2 tsp sugar (optional, balances acidity)
- 1 (14–16 oz) can sauerkraut, drained (reserve a little juice if you like extra tang)
- 1–2 tbsp butter or olive oil (optional, for richness)
Optional sides: boiled or roasted potatoes, carrots, or rye bread.
Instructions
1. Cook the corned beef:
- Place the corned beef in a large pot or Dutch oven.
- Add water or broth to cover.
- Add sliced onion, garlic, bay leaf, peppercorns, and mustard seeds.
- Bring to a boil, then reduce to a simmer. Cover and cook 2.5–3 hours, until the meat is tender (a fork should slide in easily).
2. Prepare the sauerkraut:
- About 30 minutes before the beef is done, melt butter in a separate skillet over medium heat (optional).
- Add the drained sauerkraut, a little sugar if desired, and sauté for 10–15 minutes until heated through.
- Alternatively, you can add the sauerkraut to the corned beef pot in the last 30 minutes of cooking for a one-pot meal.
3. Slice and serve:
- Remove corned beef and let it rest 10 minutes. Slice against the grain for tenderness.
- Serve with sauerkraut on the side or on top, along with potatoes or bread.
💡 Tips:
- If you want extra flavor, add a few slices of smoked bacon or a little apple to the sauerkraut.
- Leftovers make amazing sandwiches or hash for breakfast.
If you want, I can also give a quick crockpot version that takes almost no attention and makes the corned beef ultra-tender. It’s perfect if you don’t want to babysit the stove. Do you want that version too?
