Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: European, Irish
Ingredients: 118 milliliters pickling spice; 4 bay leaves; 907 grams raw beef brisket, cut into 4 equal servings; 2 heads cabbage, cut into wedges; 2 gallons chicken stock; 6 cloves garlic; 3 mediums Idaho potatoes, cut into wedges; 6 servings Salt and freshly ground black pepper; 6 servings Vegetable oil, for frying

Corned Beef and Cabbage might be just the European recipe you are searching for. This gluten free, dairy free, and whole 30 recipe serves 6. One serving contains 930 calories, 71g of protein, and 30g of fat. A mixture of pickling spice, garlic, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a main course, and is done in roughly 3 hours and 10 minutes. It can be enjoyed any time, but it is especially good for st. patrick day. If you like this recipe, take a look at these similar recipes: Corned Beef and Cabbage, Corned Beef and Cabbage, and N. Y. C. Corned Beef and Cabbage.

Instructions

Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.

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Stock

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Pot

Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.

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Salt And Pepper

Bay Leaves

Cabbage

Clove

Garlic

Beef

Heat a few inches of oil to 325 degrees F in a deep pot.

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Cooking Oil

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Pot

Fry the potatoes wedges until tender, 6 to 7 minutes.

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Potato

Remove and season with salt and pepper.

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Salt And Pepper

To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

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Corned Beef