N. Y. C. Corned Beef and Cabbage

By Rander9576

Ingredients

• 1 (2 -6 lb) corned beef brisket
• 1 teaspoon peppercorn
• 2 dried bay leaves
• 1 -3 head fresh cabbage
• 1 -12 medium red potatoes
• 1 (1 lb) bag fresh carrot
• fresh parsley (Dried won't do at all)
• real butter (margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
• 1 fresh garlic clove
• 1 medium fresh sweet onion
• yellow mustard (whatever floats your boat)
• irish soda bread (see my N .y. C. Irish Soda Bread recipe)
• Harp lager beer (optional)

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions


Use a large Dutch oven or stock pot that will hold everything all at once.

Place the brisket (best side up) in the bottom of the pot.

There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.

Add the spice packet or a teaspoonful of peppercorns and two bay leaves.

Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).

Bring to a boil.

Reduce heat, cover and simmer for 2 hours.

During the 2 hours------------------------.

Scrub and rinse the new red potatoes.

Remove any eyes and bad spots.

Leave as much of the peel as you can.

Quarter them (halve or whole if tiny).

Cover with water until ready for them.

Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.

Peel one carrot and cut it into quarters. Set aside.

Peel the onion and cut it into eighths. Set aside.

Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.

I find that kitchen scissors do just fine.

After the 2 hours----------------------.

Add the potatoes on top of the brisket.

Add water to cover everything.

Bring to a boil.

Reduce heat, cover and simmer for 10 minutes.

Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.

Add water to cover everything.

Bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Check the cabbage to see if it is tender.

If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.

When done-----------------------.

In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.

Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.

Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.

Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.

Slice the brisket cross grain.