Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day

Name: Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 Tbsp allspice berries; 6 bay leaves, roughly torn; 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds; 2 Tbsps whole black peppercorns; 2 Tbsps 30 grams/1 ounce (about packed brown sugar; 907 grams carrots, peeled and roughly chopped; 1 head whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total); 1 Tbsp ground ginger; 1 Tbsp 10 grams/.325 ounces (about of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter; 907 grams russet potatoes, peeled and roughly diced; 2 Tbsps whole coriander seeds; 2 Tbsps yellow mustard seeds

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 71g of protein, 25g of fat, and a total of 745 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe is typical of Jewish cuisine. If you have allspice berries, bay leaves, mustard seeds, and a few other ingredients on hand, you can make it. To use up the pink himalayan salt you could follow this main course with the Goji Berry Cupcakes with Chocolate Ganache and Himalayan Pink Salt as a dessert. It is perfect for Hanukkah. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous. Rub evenly over every surface of brisket.

Ingredients you will need

Brown Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Whisk

Bowl

Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it.

Ingredients you will need

Peppercorns

Bay Leaves

Coriander

Allspice

Mustard

Clove

Ginger

Spices

Beef

Meat

Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.

To Cook in a Sous-Vide Cooker: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Re-seal in a vacuum bag and cook at 180° until tender, about 10 hours. Proceed to step

Ingredients you will need

Spices

Water

Beef

Equipment you will use

Paper Towels

To Cook in a Dutch Oven: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Preheat oven to 200°F.

Ingredients you will need

Spices

Water

Beef

Equipment you will use

Paper Towels

Dutch Oven

Oven

Place brisket in large Durch oven, cover with water by several inches, and bring to a simmer over high heat.

Ingredients you will need

Water

Equipment you will use

Oven

Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours. Proceed to step

Equipment you will use

Oven

Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag).

Ingredients you will need

Water

Beef

Equipment you will use

Oven

Let rest at least overnight, and up to 3 days.

The day of: transfer cooking liquid to a large saucepan or Dutch oven along with carrots, potatoes, and cabbage. Top up with water until vegetables are submerged. Slice beef thinly against the grain and fan slices out in large skillet.

Ingredients you will need

Vegetable

Potato

Cabbage

Carrot

Grains

Water

Beef

Equipment you will use

Dutch Oven

Sauce Pan

Frying Pan

Add 1 cup of liquid from pot to skillet and place skillet on top of pot. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes.

Ingredients you will need

Vegetable

Beef

Equipment you will use

Frying Pan

Pot

Serve immediately with hot mustard.

Ingredients you will need

Mustard

Equipment

Ingredients

Servings:

1Tbsp

allspice berries 6

bay leaves, roughly torn 1

whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds 2Tbsps

whole black peppercorns 2Tbsps

30 grams/1 ounce (about packed brown sugar 907grams

carrots, peeled and roughly chopped 1head

whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)1Tbsp

ground ginger 1Tbsp

10 grams/.325 ounces (about of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter 907grams

russet potatoes, peeled and roughly diced 2Tbsps

whole coriander seeds 2Tbsps

yellow mustard seeds

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The Yangarran Estate Vineyard PF Shiraz with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.