Corned Beef And Cabbage By Freda Recipes

CORNED BEEF AND CABBAGE RECIPE BY TASTY

Steps:

• In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
• Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
• Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
• Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
• Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
• Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
• Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender.
• Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
• Enjoy!

CORNED BEEF AND CABBAGE

Steps:

• Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
• Peel garlic cloves and give them each a twist to partially break them so as to release the flavor. Add to pot with the other seasonings.
• Add COLD water until the corned beef is floating with room to move. Bring to a boil.
• Reduce heat and simmer for 3-4 hours.
• Remove corned beef to a covered dish. Add a ladle full of broth and keep warm in a slow oven.
• Add the onions, potatoes, and carrots to the broth. Bring to a boil and simmer 10 minutes.
• As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
• Add cabbage wedges to pot. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender. Do not overcook cabbage.
• Remove veggies to a serving dish. Carve corned beef, slicing thinly against the grain.
• I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.