Corned Beef and Cabbage

If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1 1/2 cups kosher salt, 1 f2 cup sugar, 3 Tbs. pickling spices and 3 garlic cloves, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-lb.-brisket in the mixture, cover and refrigerate for 5 to 8 days. Remove the brisket, rinse well under cold water and then proceed with the recipe.

Corned Beef and Cabbage
Corned Beef and Cabbage

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    fresh thyme sprigs

  • 5

    fresh flat-leaf parsley sprigs

  • 3112 to 4

    lb. corned beef brisket

  • 2

    bay leaves

  • 1

    tsp. peppercorns

  • 12

    white boiling onions or 3 small white onions, cut into wedges

  • 6

    iarge or 12 small carrots, cut into large chunks or left whole if

  • small

  • 2

    lb. small red-skinned or mixed-colored new potatoes

  • 1

    small head green cabbage, cut into G to 8 wedges

  • 1

    cup heavy cream

  • 3

    Tbs. prepared horseradish

  • Salt, to taste

Directions

Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot and add water to cover by 1 inch. Bring to a boil over ri'ledium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves and peppercorns, reduce the heat to medium-low, - cover and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours. Add the onions, carrots, potatoes and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes. Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve. Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve immediately and pass the horseradish cream on the side, Serves 6 to 8,

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