Corned Beef and Cabbage

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.

Vegetables:

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.

IMG_0905

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.

IMG_0906.jpg

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.

IMG_0907

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.IMG_0908

Serve with along side  the vegetables. We are making Rueben sandwiches tonight with the left overs.

Don’t forget to like us on Facebook!

Advertisements

One thought on “Corned Beef and Cabbage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s