I hope everyone had a wonderful St. Patrick’s Day. In honor I made Corned Beef and Cabbage for dinner last night. I have been making this dish for a few years. I use the base of Tyler Florence’s recipe, I found it to be a bit confusing so I made my own adjustments.
For the brine:
1 ( 2 1/2 to 3 pound) brisket ( but the good quality)
1 cup kosher salt
1 cup brown sugar
1 1/2 tablespoons whole coriander
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons black peppercorns
1 1/2 whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
Mix all the ingredients in a large bowl. Rub the brisket with the spices. Place on top and add water to cover. Cover the bowl in plastic and place a dish on top so the meat won’t float. Place in the fridge up to 10 days.
2 tablespoons of olive oil
2 tablespoons of unsalted butter(optional)
1 pound of small potatoes
1 pound of baby carrots
1 pound of baby turnips
1 pound of baby parsnips
3 or 4 celery stalks roughly chopped
salt and pepper to taste
3 sprigs of marjoram, leaves only
3 sprigs of thyme, chopped
4 garlic cloves, minced (optional)
1 small onion roughly chopped
2 bay leaves
Preheat oven at 300 degrees F.
Heat the oil and butter if using in a large Dutch oven or heavy pot. Add the onion, carrots, celery, garlic, thyme , marjoram and bay leaves, cook till soften. About 10 to 15 minutes.
Add the potatoes and root vegetables, cook till soften. I move some vegetables to the sides of the pan and place the brisket on top after I washed it from the brine and pat dried it.
Add water enough to just cover and salt pepper. Bring to a boil, then lower heat to simmer. Cover and cook for another 15 minutes. Uncover add the cabbage that has been roughly chopped.
Place in the oven for 3 hours. Take the brisket out of the pot and cover with foil and let sit for about 20 minutes. Slice off the fat , should come off easily and slice thinly against the grain.
Serve with along side the vegetables. We are making Rueben sandwiches tonight with the left overs.
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