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.

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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.

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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.

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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.

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