Corned Beef & Cabbage

The key is cooking the meat and vegetables separately. This helps to retain all the delicious unique flavors and preventing an off-flavored taste of the vegetables. However, you do want to spoon the broth over the vegetables for added moisture and taste at the end.

  1. 4-5 pound corned beef brisket packaged
  2. 1 bay leaf
  3. 3-4 whole allspice
  4. 1 clove garlic unpeeled
  5. 2-3 whole cloves
  6. 1 tsp mustard seed
  7. 1 tsp coriander seed (optional)
  8. Dash cinnamon
  9. 1/2 teaspoon ground ginger
  10. 2 tablespoons brown sugar
  11. 1 medium – large head of cabbage cut in 4 or 8 piece wedges
  12. 1 5 pounds new or red potatoes quartered
  1. To prepare the cured corned beef rinse it under cool water Discard the seasoning packet since this is not very fresh ingredients containing powdered garlic and the like
  2. Change Place the meat in a small deep roasting pan Add all the spices and the sugar Cover the meat with cold water and place a lid on top Place it in a warming oven and set the temp at 325 degrees Simmer for about 3 hours *If using a crockpot set at lower temp setting and cook a bit longer
  3. Allow the meat to cool in the broth Skim off the water surface and discard the seasonings in the pot
  4. Change With 40 minutes left in the cooking time prepare the cabbage Drive a long toothpick into the center of each wedge Place wedges in a large pot with about 2” of water and cover with a lid
  5. Heat the water in the pot to a boiling temp then reduce to a medium heat Keep covered and steam for about 20 minutes until it’s slightly soft
  6. Change Boil potatoes in a separate pot until soft then drain Place them in an oven pan drizzle with oil and bake for 30 minutes
  7. Change Remove the meat to a cutting board and slice against the grain
  8. Place the slices of beef on a plate with sliced wedges of cabbage and potatoes Spoon the broth over the meat and vegetables
  9. Serve with a variety of mustards or sour cream w/ horseradish sauce

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