Corned Beef and Cabbage With Beer
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: > 5 hrs
Ingredients:
***To Brine***
1 1/2 quart water
1 1/2 cup kosher salt
1 cup brown sugar
1/4 cup pickling spices
5 pounds beef brisket, trimmed (but don't trim off all the fat)
2 tablespoons saltpeter (optional, preserves the red color of the beef)
1 bottle stout beer
***To cook***
2 bottles stout beer
Water
2 bay leaves
2 cloves garlic, smashed
1 tablespoon coriander seeds
2 whole allspice
1 head cabbage, quartered
6 medium carrots, peeled and sliced into lengths
4 medium onions, peeled and sliced crosswise
3 pounds mini red potatoes
Directions:
To Brine: Combine all ingredients except the beer in a large mixing bowl until dissolved.
Pierce brisket all over with paring knife.
Place brisket in an over-sized plastic bag and pour in brine liquid and beer, submerging completely. Extract as much air as possible, seal the bag and lay flat in the refrigerator for a few days to a week, flipping the bag daily.
Rinse well under cold running water.
To cook: Place spices in cheesecloth, tying off to create a bag. This will make it easier to remove the ingredients later.
Place corned beef and vegetables in crockpot. Cover with beer and water, enough to cover the meat by an inch, and add spice bag.
Cover and cook on low heat for 8-10 hours.
Remove and discard spice bag. Transfer meat to cutting board. Cut across the grain of the brisket, slicing as thinly as possible. Skim broth of fat, if desired and return sliced meat to the crockpot.
Serve with rolls, rye bread, mustard and horseradish.
Recipe Location: https://www.cdkitchen.com/recipes/recs/439/Easy-Homemade-Corned-Beef-and-123121.shtml
Recipe ID: 93994
Nutrition:
per serving: 1235 calories, 77g fat, 73g carbohydrates, 55g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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