Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 12 h 20 min
Cook time: 12 h 20 min
Total time: 12 h 20 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 bay leaves; 1 kilograms brisket; 2 Tbsps whole black peppercorns; 237 milliliters brown sugar; 1 small cabbage cut into 6 to 8 wedges; 6 carrots, coarsely chopped; 1 head celery including leaves, coarsely chopped; 2 Tbsps whole coriander; 3 sprigs fresh marjoram; 4 sprigs fresh marjoram; 4 sprigs fresh thyme leaves; 1 head garlic, halved; 237 milliliters kosher salt; 2 Tbsps whole mustard seeds; 3 Tbsps extra-virgin olive oil; 1 onion, halved; 2 Tbsps whole allspice

The recipe Corned Beef and Cabbage is ready in around 12 hours and 20 minutes and is definitely a spectacular gluten free and dairy free option for lovers of European food. This recipe serves 8. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 460 calories, 33g of protein, and 18g of fat. It works well as an affordable main course for st. patrick day. A mixture of marjoram, brisket, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Watch how to make this recipe.

Combine all the brine ingredients, except the brisket, in a large non-reactive bowl.

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Brine

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Bowl

Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat.

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Dry Seasoning Rub

Meat

Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.

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Water

Meat

Heat the oven to 300 degrees F.

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Oven

Heat a large pot or Dutch oven over medium-high heat and add the olive oil.

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Olive Oil

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Dutch Oven

Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes.

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Bay Leaves

Marjoram

Carrot

Celery

Garlic

Onion

Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes.

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Vegetable

Brine

Water

Meat

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Pot

Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

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Cabbage

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Oven

Remove the meat, cover it with foil, and let it rest for 20 minutes.

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Meat

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Aluminum Foil

Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.

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Root Vegetable