Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 10 d 3 h 30 min
Cook time: 10 d 3 h 30 min
Total time: 10 d 3 h 30 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 bay leaves; 2 bay leaves, crumbled; 2 kilograms beef brisket, trimmed; 1 teaspoon black peppercorns; 118 milliliters brown sugar; 1 small head cabbage, chopped, approximately 2 pounds; 1 large carrot, coarsely chopped; 227 grams diced carrots, approximately 4 small; 113 grams diced celery, approximately 2 stalks; 1 stalk celery, coarsely chopped; 1 cinnamon stick, broken into several pieces; 1 teaspoon ground allspice; 1 teaspoons ground ginger; 1 Tbsp coarsely ground black pepper; 907 grams ice; 12 whole juniper berries; 237 milliliters kosher salt; 2 teaspoons kosher salt; 1 teaspoon mustard seeds; 1 small onion, quartered; 227 grams diced onions, approximately 2 small; 454 grams potatoes, peeled and chopped, approximately 3 medium; 2 liters water; 8 whole allspice berries; 2 Tbsps saltpeter

Corned Beef and Cabbage requires approximately 243 hours and 30 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 508 calories, 51g of protein, and 17g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for st. patrick day. It works well as a main course. If you have mustard seeds, ice, carrot, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Watch how to make this recipe.

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

Ingredients you will need

Corned Beef

Bay Leaves

Allspice

Pepper

Water

Salt

Equipment you will use

Pot

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.

Ingredients you will need

Potato

Cabbage

Carrot

Celery

Onion

Remove the bay leaves and serve immediately.

Ingredients you will need

Bay Leaves

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved.

Ingredients you will need

Juniper Berries

Cinnamon Stick

Mustard Seeds

Peppercorns

Bay Leaves

Allspice

Clove

Ginger

Sugar

Water

Salt

Equipment you will use

Pot

Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

Ingredients you will need

Brine

Beef

Ice

After 10 days, remove from the brine and rinse well under cool water.

Ingredients you will need

Brine

Water

Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

Ingredients you will need

Carrot

Celery

Onion

Water

Meat