Corned Beef and Cabbage
No St. Patrick’s Day feast is complete without a little Corned Beef and Cabbage. Whether it’s served up traditionally like this recipe or made into egg rolls-you can’t go wrong! If you’ve never tried a homemade Corned Beef, you’re missing out!
Making Corned Beef is easier than you think! It starts with a 4 pound beef brisket that you dry rub with a mixture of salt, peppercorns, thyme, allspice, paprika and bay leaves. It is then placed in a 2 gallon ziploc bag, weighed down with about 12 pounds of weight and allowed to cure for 7 days. When it’s time to prepare, you just rinse off the brine, place in a Dutch Oven and cover with 1 inch of water. After about 3 hours of simmering, you have the best Corned Beef you will ever taste. Serve with boiled vegetables and Irish Soda Bread and you have one incredible St. Patrick’s Day feast!
Corned Beef and Cabbage
Yield: Serves 8
For the Corned Beef:
1/2 cup kosher salt
1 tablespoon cracked black peppercorns
1 tablespoon dried thyme
2 1/4 teaspoons ground allspice
1 1/2 teaspoons paprika
2 bay leaves, crumbled
1 (4- to 5-pound) beef brisket, flat cut, trimmed
For the Vegetables:
1 1/2 pounds carrots, peeled and halved crosswise, thick end halved lengthwise
1 1/2 pounds small red potatoes
1 rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
1 small head green cabbage (2 pounds), uncored, cut into 8 wedges
1. For the Corned Beef: In a small bowl, combine salt, peppercorns, thyme, allspice, paprika, and bay leaves.
2. Using metal skewer, poke 30 holes on eachside of the brisket. Rub each side evenly with the salt mixture. Place brisket in 2-gallon zipper-lock bag. Try to force out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight (about 12 pounds). Refrigerate 5 to 7 days, turning once a day.
3. Remove the brisket from the brine and rinse off the brine with cold water. Pat the brisket dry with paper towels. Place the brisket in a large Dutch oven and cover with 1 inch of water. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.
5. For the Vegetables: Add carrots, potatoes, and rutabaga to the remanning cooking liquid in the Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.
6. Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes.
7. Meanwhile, remove meat from oven, transfer to a carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth. Serve with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.
Source: Cook's Illustrated, March 1997
One Year Ago: Irish Cream Whoopie Pies
Two Years Ago: Guinness Brownies
Three Years Ago: Corned Beef and Cabbage Rolls