Corned Beef and Cabbage

By emtoothfxr

Buy the pre-brined brisket from Top. 2 lbs. for just the four of us or 4 lbs. for 6.

Ingredients

• 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon ground allspice
• 2 bay leaves
• 2 teaspoons kosher salt
• 1/2 pound diced carrots, approximately 4 small
• 1/2 pound diced onions, approximately 2 small
• 1 pound potatoes, peeled and chopped, approximately 3 medium
• 1/4 pound diced celery, approximately 2 stalks
• 1 small head cabbage, chopped, approximately 2 pounds

Preparation

Step 1

Place the corned beef, in a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 + hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.