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Corned Beef Brisket and Cabbage

The brine really makes the meat tender, flavorful and juicy.  You can add potatoes and more carrots to this mix as well.  Also, I would HIGHLY recommend making this portion for two people (or doubling the recipe) and using the leftover meat for corned beef hash in the a.m.  You will thank me later.  Fresh corned beef hash is amazing, easy and you will thoroughly impress your significant other/children/parents/insert a person.

Serves 4

  • 1 cup salt
  • 1 cup sugar
  • 1 tablespoon ground or whole coriander
  • 1 tablespoon ground or whole mustard seeds
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon ground allspice
  • 2 tablespoons thyme leaves
  • 4 bay leaves, divided
  • 1 tablespoon whole or ground cloves
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 3-pound brisket
  • 3 tablespoons olive oil
  • 1 onion, halved
  • 6 carrots, coarsely chopped
  • 1 head garlic, cloves smashed
  • 1 head cabbage cut into 6 to 8 wedges

Directions

In a small bowl combine salt, sugar, coriander, mustard, peppercorns, allspice, thyme, 2 bay leaves, cloves, cinnamon, and ginger.  Rub the spice mixture into the meat. Place meat in a large pot or bowl and submerge in cold water (Note: you may need to weight the brisket down).  Cover the pot with a lid or foil and refrigerate 6 hours to overnight.

Preheat oven to 300 degrees F.  Remove meat from the brine, rinse in cool water, and pat dry with paper towels.  Discard brine liquid.  In a large oven-proof pot (Note:  if you do not have an oven-proof pot, cover the handles with foil), add olive oil and heat over medium.  Add onion, carrots, garlic cloves and remaining bay leaves and cook for about 10 minutes until softened.  Place meat on top of vegetables and cover with water (just to the top of the meat).

Turn heat to medium high and bring to a boil.  Skim any foam that comes to the surface.  Place foil over the pot and cook for 15 minutes on the stove.  Place the covered pot in the oven and cook for one hour, add cabbage and cook for one and a half hours more.  Remove the meat to a plate, tent it with foil and let it rest for 15 minutes.  Trim any fat off the beef (feed it to your extremely grateful dogs) and slice it against the grain.  Serve over cabbage and top with some of the cooking liquid.  Garnish with freshly chopped parsley.

 

*Adapted from Tyler Florence’s Corned Beef and Cabbage   http://www.foodnetwork.com/recipes/tyler-florence/corned-beef-and-cabbage-recipe/index.html

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