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Corned Beef Brisket & Braised Cabbage, Carrots And Potatoes
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Corned beef isn't just about Reubens. Serving corned beef with a host of braised vegetables makes a sensationally savory display (and the leftovers make some mean sandwiches).
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
9 pounds beef brisket
4 cloves garlic, peeled and cut in thirds
Brine
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 pinch ground cloves
Simmering Liquid
water
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 cloves garlic, sliced
Vegetables
1 head cabbage, cut into wedges
4 medium potatoes, cut into bite size pieces
4 carrots, cut into bite size pieces
1 leek, white and light green parts only, sliced (optional)
1/2 cup beef broth or water
1/4 cup vegetable or canola oil
salt and black pepper, to taste
directions
For the brine: Combine brine ingredients and bring to a boil, then set aside to cool.
In a large plastic roasting bag (not a garbage bag), place the brisket, the cooled brine and the garlic cloves. Make sure all the meat is covered by the brine (cutting the brisket in pieces if necessary). Tie off tightly, place in a pot large enough to hold it all and refrigerate for 6-7 days, turning occasionally.
Remove brisket from brine and discard brine. Rinse meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come 2/3 to 3/4 of the way up the sides of the meat.
Add peppercorns, mustard seed, allspice, cloves and garlic. Bring to a boil, skimming off any foam. Reduce heat to a low simmer and cook, covered, for at least three hours, although four hours won't hurt anything.
For the vegetables: Preheat oven to 325 degrees F.
Place cabbage in single layer in large baking dish or roasting pan.
Add potatoes, carrots and leek. Pour broth or water and oil over all. Season with salt and pepper.
Braise vegetables in oven until cabbage is fully tender, about two hours, turning cabbage wedges halfway through cooking time.
Slice meat diagonally across the grain and serve with mustard and the braised vegetables.
added by
recipenita
nutrition data
985 calories, 79 grams fat, 16 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 23, 2019
this will be my 8th year making this for st. pat's day. we are now up to buying 40# of brisket & 3 large heads of cabbage for 20-25 guests. we also order 2 ex large loaves of rye bread from price chopper for sandwiches. dusseldorf mustard goes best with this. TRIM OFF THE FAT CAP FIRST, down to the meat as well as any other fat you can get to!!! THEN, brine the meat for 7 days, turning everyday. cook the meat 2 days before & the cabbage 1 day before your party. refridgerate & let both rest in their own juices until you are ready to use. that day i reheat the cabbage in the oven & when hot, i transfer to foil sterno pans & keep it hot & covered ready to serve. i don't slice the meat until the day i'm serving it. i use an electric slicer. after it's sliced i warm it in the oven & transfer half to sterno heat in it's cooking juices & keep half at room temp for the sandwiches. a lot of work, but well worth the time & effort