Homemade Costco Corned Beef Brisket Recipe

I’ve tested, tweaked, and perfected this Costco Corned Beef Brisket recipe so you can enjoy tender, flavorful corned beef with minimal fuss. From boiling and oven roasting to even experimenting with a slow cooker, I’ll walk you through the process step by step—because if you’re going to cook a brisket this size, you’ll want to make it worth every bite.

How to make Costco Corned Beef Brisket

Costco Corned Beef Brisket is a packaged cut of beef brisket sold at Costco that has been cured in a seasoned salt brine, resulting in a salty, savory flavor and a tender texture when cooked.

Ingredients

For this recipe, you’ll need the following:

• Costco Corned Beef Brisket (usually between 3–5 lbs; use the seasoning packet included).
• Water (enough to submerge the brisket completely in your pot or slow cooker).
• 6–8 medium potatoes, halved (Yukon Gold or red potatoes work best).
• 4–6 carrots, peeled and cut into chunks.
• 1 whole head of green cabbage, chopped into wedges.
• 1 large onion, quartered.
• 3–4 cloves of garlic, peeled.
• Bay leaves (1–2 for added aroma).
• Whole peppercorns (optional, for extra spice).
• 1/4 cup dijon mustard or whole grain mustard.
• 2 tbsp brown sugar, for a glaze.

Step-by-Step Instructions

Traditional Boiling Method (Most Popular):

1. Prep the Brisket: Remove the Costco Corned Beef Brisket from its vacuum-sealed packaging. Rinse the brisket under cold water to remove excess brine and reduce saltiness. Pat it dry with paper towels.
2. Season the Pot: Place the rinsed brisket in a large stockpot. Add enough water to submerge the meat fully. Sprinkle in the provided seasoning packet, along with any optional add-ons like bay leaves, garlic, or peppercorns for more flavor.
3. Simmer and Cook: Bring the pot to a boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer gently for 2–3 hours (about 45 minutes per pound). Check occasionally, skimming off any foam that rises to the surface.
4. Add Vegetables: Once the brisket is nearly tender, add your carrots, potatoes, onion, and cabbage wedges to the pot. Simmer everything together for an additional 30–40 minutes, or until the veggies are tender.
5. Rest the Brisket: Carefully remove the brisket from the pot and place it on a cutting board. Let it rest for 15 minutes before slicing to lock in the juices. Slice against the grain for the most tender result!
6. Serve: Plate the brisket alongside the boiled vegetables and serve with mustard or horseradish sauce for a flavorful kick.

Oven-Baked Method (Roasting Option):

1. Preheat Your Oven: Set the oven to 350°F (175°C).
2. Prepare the Brisket: Place the brisket in a large roasting pan or Dutch oven, fat side up. Sprinkle the included seasoning packet on top. Add about 1 inch of water or beef broth to the bottom of the pan.
3. Cover and Roast: Cover tightly with aluminum foil or a lid and bake for 2–3 hours (approximately 45 minutes per pound). Check halfway through and add more liquid if necessary.
4. Add Vegetables: For the final 30–40 minutes, add potatoes, carrots, onions, and cabbage around the meat in the roasting pan. Continue cooking until the vegetables are tender.
5. Rest and Slice: Let the brisket rest for 10–15 minutes before slicing against the grain, then serve.

Slow Cooker Method (Set It and Forget It):

1. Fill the Slow Cooker: Place the rinsed brisket into the slow cooker. Add the seasoning packet on top. Add enough water to cover the meat barely.
2. Add Vegetables Later: Cook on low for 8–10 hours or high for 4–6 hours. Add potatoes, carrots, and cabbage wedges during the last 2–3 hours of cooking.
3. Serve: Once the brisket is tender, remove it from the slow cooker, let it rest for a few minutes, and slice to serve alongside the slow-cooked vegetables.

Tips for the Perfect Corned Beef Brisket

• Don’t Skip the Rinsing: Rinsing the brisket removes excess salt, making the final dish perfectly seasoned without being overly salty.
• Cook Low and Slow: Whether you’re boiling, baking, or slow-cooking, patience is key. This tough cut of meat becomes tender with time. Avoid rushing the process by cooking on high heat.
• Don’t Overcook the Vegetables: Add the vegetables toward the end of cooking to avoid a mushy texture.
• Use Leftovers Creatively: Save leftovers for corned beef hash or sandwiches (hello, Reuben sandwich!) or toss the sliced brisket into a salad.
• Cut Against the Grain: Always slice the brisket against the grain for maximum tenderness.
• Add a Glaze (Optional): If you prefer a lightly caramelized finish, brush the brisket with a mustard and brown sugar glaze during the last 20 minutes of baking or broiling in the oven.

Final Thoughts

There you have it—three tried-and-true ways to cook your Costco Corned Beef Brisket, along with tips and tricks to make it shine.

More Costco Recipes:

• Copycat Costco Mint Chocolate Sundae Recipe
• Homemade Costco Teriyaki Meatballs Recipe

Costco Corned Beef Brisket

Serves: 4 Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 213 calories 16 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Costco Corned Beef Brisket (usually between 3–5 lbs).
• Water
• 6–8 medium potatoes, halved 
• 4–6 carrots, peeled and cut into chunks.
• 1 whole head of green cabbage, chopped into wedges.
• 1 large onion, quartered.
• 3–4 cloves of garlic, peeled.
• Bay leaves (1–2 for added aroma).
• Whole peppercorns (optional, for extra spice).
• 1/4 cup dijon mustard or whole grain mustard.
• 2 tbsp brown sugar, for a glaze.

Instructions

Traditional Boiling Method (Most Popular):

1. Prep the Brisket: Remove the Costco Corned Beef Brisket from its vacuum-sealed packaging. Rinse the brisket under cold water to remove excess brine and reduce saltiness. Pat it dry with paper towels.
2. Season the Pot: Place the rinsed brisket in a large stockpot. Add enough water to submerge the meat fully. Sprinkle in the provided seasoning packet, along with any optional add-ons like bay leaves, garlic, or peppercorns for more flavor.
3. Simmer and Cook: Bring the pot to a boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer gently for 2–3 hours (about 45 minutes per pound). Check occasionally, skimming off any foam that rises to the surface.
4. Add Vegetables: Once the brisket is nearly tender, add your carrots, potatoes, onion, and cabbage wedges to the pot. Simmer everything together for an additional 30–40 minutes, or until the veggies are tender.
5. Rest the Brisket: Carefully remove the brisket from the pot and place it on a cutting board. Let it rest for 15 minutes before slicing to lock in the juices. Slice against the grain for the most tender result!
6. Serve: Plate the brisket alongside the boiled vegetables and serve with mustard or horseradish sauce for a flavorful kick.

Oven-Baked Method (Roasting Option):

1. Preheat Your Oven: Set the oven to 350°F (175°C).
2. Prepare the Brisket: Place the brisket in a large roasting pan or Dutch oven, fat side up. Sprinkle the included seasoning packet on top. Add about 1 inch of water or beef broth to the bottom of the pan.
3. Cover and Roast: Cover tightly with aluminum foil or a lid and bake for 2–3 hours (approximately 45 minutes per pound). Check halfway through and add more liquid if necessary.
4. Add Vegetables: For the final 30–40 minutes, add potatoes, carrots, onions, and cabbage around the meat in the roasting pan. Continue cooking until the vegetables are tender.
5. Rest and Slice: Let the brisket rest for 10–15 minutes before slicing against the grain, then serve.

Slow Cooker Method (Set It and Forget It):

1. Fill the Slow Cooker: Place the rinsed brisket into the slow cooker. Add the seasoning packet on top. Add enough water to cover the meat barely.
2. Add Vegetables Later: Cook on low for 8–10 hours or high for 4–6 hours. Add potatoes, carrots, and cabbage wedges during the last 2–3 hours of cooking.
3. Serve: Once the brisket is tender, remove it from the slow cooker, let it rest for a few minutes, and slice to serve alongside the slow-cooked vegetables.