Uncorned Beef and Cabbage

By mynance

Great brisket and use leftovers for Reuben Sandwich

Ingredients

• SPICE PASTE
• Coarse salt & freshly ground pepper
• 1 tbsp sugar
• 3 dried bya leaves
• 2 tsps ground cinnamon
• 2 tsp ground coriander
• 2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp ground cloves
• 4 garlic cloves, minced
• 1 tbsp stone ground mustard
• FOR THE BRISKET
• 1 whole beef brisket (7 pounds)
• 1 1/4 cups beer
• 1 cup fresh organge juice (from 2 oranges)
• 1 onion, sliced
• 3 beets trimmed, washed well, peeled and each cut into 8 wedges
• 1 head green cabbage, cut into 8 wedges
• 2 carrots, cut on the bias into 1 inch pieces
• Coarse salt

Details

Servings 6
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Make the spice paste: Pulse 2 tbsp salt, 1 tbsp plus 1/ 1/2 tsp pepper, the sugar, bay leaves, spices, garlic, vingegar, and mustard in a food processor.

Make the brisket: Rub spice paste all over brisket. Transfer to a 9 by 13 inch baking dish. Cover and refrigerate overnight.

Preheat oven to 350. Combine beer and juice. Top brisket with onion, surround with beets. Pour in 1 1/2 cups beer mixture. Bake covered and basting occasionally, until tender, 3 hours to 3 hours 15 minutes.

Once brisket has baked for 2 hours, place cabbage and carrots in a 2 quart baking dish. Tope with remaining beer mixture. Season with salt. Bake, covered with parchment lined foil, until tender, about 1 hour.

Slice brisket, return to liquid and serve with vegetables.


WITH LEFTOVERS make reuben Sandwiches

Use leftovers for a substantial sandwich. Shred 2 cups of the cooked cabbage, toss with 4 tsp cider vinegar and 1/2 tsp with coarse salt. Spread unsalted butter on outsides of 2 slices rye bread. Spread russian dressing (1/2 mayo and 2 tbsp chili sauce) on insides and top with swiss cheese. Add cabbage and grill sandwich.