This is a recipe I have used. It is my twist on Alton Browns recipe. It is pretty good stuff!...JJ
[h2] Corned Beef and Cabbage [/h2]concordance-begin
- 3 to 4 pound Corned-Beef Brisket*
- 1 tablespoon coarsely ground Black Pepper
- 1 teaspoon ground Allspice
- 1 teaspoon ground Coriander
- 1/4 teaspoon ground Clove
- 1/4 teaspoon ground Cinnamon
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon dry Thyme, 3-4 sprigs Fresh
- 2 Bay Leaves
- 2 teaspoons Kosher Salt
- 1/2 pound Carrots, approximately 4 small, cut in 2-3 inch pieces
- 1 pound Onions, approximately 4 small, peeled and halved root end attached
- 3 pound Potatoes, approximately 8 medium, peeled and halved
- 1/4 pound celery, approximately 2 stalks, cut in 2-3 inch pieces
- 1 small head cabbage, approximately 2 pounds, cut in 6 wedges
concordance-end[h2] Directions [/h2]
* Note: Brisket should be Cured, but not cooked.
Place the corned beef, spices, herbs and salt into a large 8 quart pot along with 3 quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, celery and cabbage. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the potatoes and cook for an additional 15 to 20 minutes or until the cabbage and potatoes are tender. Remove the bay leaves and serve immediately with Plenty of Butter for the Vegetables. ( Hey this is once a Year! )
Drain any leftovers well, cut into chunks and pan fry in bacon grease or butter until crisp for an awesome hash.
