Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 16
Cuisine: European, Irish
Ingredients: 6 bay leaves; 4 kilograms beef brisket; 8 black peppercorns; 1 medium head cabbage, quartered; 454 grams carrots, sliced; 1 teaspoon chopped fresh cilantro; 454 grams kosher salt; 1 onion, chopped; 8 potatoes - peeled and cubed; 1 turnip, chopped; 2 gallons water, divided

You can never have too many European recipes, so give Corned Beef and Cabbage a try. This main course has 444 calories, 51g of protein, and 17g of fat per serving. This recipe serves 16. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have water, kosher salt, peppercorns, and a few other ingredients on hand, you can make it. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. st. patrick day will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

Ingredients you will need

Water

Salt

Equipment you will use

Pot

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

Ingredients you will need

Peppercorns

Bay Leaves

Brine

Water

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Ingredients you will need

Vegetable