Total Time: 5 daysdays3 hourshours30 minutesminutes
If you are looking for the best baked corned beef and cabbage recipe, look no further. This easy corned beef and cabbage is perfect for St. Patrick's Day or anytime you just want this classic comfort food.
Ingredients
For the Corned Beef:
1/2cupkosher salt
1tablespooncracked black peppercorns
1tablespoondried thyme
2 1/4teaspoonsground allspice
1 1/2teaspoonspaprika
2bay leaves, crumbled
14- to 5-pound beef brisket, flat cut, trimmed
For the Vegetables:
1 1/2poundscarrots, peeled and halved crosswise, thick end halved lengthwise
1 1/2poundssmall red potatoes
1rutabaga, 1 pound, peeled and halved crosswise; each half cut into 6 chunks
1small head green cabbage, 2 pounds, uncored, cut into 8 wedges
Instructions
For the Corned Beef: In a small bowl, combine salt, peppercorns, thyme, allspice, paprika, and bay leaves.
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.
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.
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.
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.
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.
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.