Corned Beef And Cabbage

CORNED BEEF AND CABBAGE

INGREDIENTS:

3-4 lb. corned beef brisket
2 cups beef broth (14 oz.) can
6 cups water
2 teaspoons fresh ground black peppercorns (Tellicherry)
3 garlic cloves, coarsely chopped
2 bay leaves
1 head cabbage, sliced
2 large onions, sliced
1 teaspoon sea salt (for cabbage)
8-10 small red potatoes whole (optional to use)

OPTIONAL SEASONING IF BRISKET DOES NOT COME WITH A SEASONING PACKET

2 whole cloves
5 whole allspice berries
2 teaspoons whole black peppercorns

Remove corned beef brisket from vacuum sealed package saving the seasoning packet and rinse corned beef brisket thoroughly in cold water to remove as much brine solution as possible. Rinse potatoes in cold water and line the bottom of a large crock pot with the potatoes. Place corned beef brisket on top of the potatoes (fat side up) and add 2 cups of beef or chicken broth, 6 cups of water or just enough water to cover the brisket, seasoning from the seasoning packet packaged with the corned beef brisket, garlic, sliced onions and fresh ground black pepper. Put lid on crock pot and cook on auto for 8 to 10 hours or on low if your crock pot doesn't have an auto setting. About one hour prior to serving time, cut cabbage into wedges and/or coarsely cut and place into a medium size heavy bottom stock pot over high heat with a tight fitting lid. Add 2 to 3 cups of the broth from the crock pot to the cabbage and season with sea salt and fresh ground black pepper to taste. After cabbage comes to a boil reduce heat to low and allow to simmer/steam for 20 minutes until cabbage is al dente. Remove the corned beef gently from the crock pot with a large slotted serving spoon placing onto a serving platter. Gently trim the fat from the corned beef brisket and cut corned beef across the grain into thin slices 1/4 to 1/2 inch. Place the slices over the cabbage or however you desire to plate the corned beef, cabbage and potatoes. Our large crock pot had the corned beef extremely tender and it was difficult to slice the corned beef since it was so tender. Eight (8) hours of slow cooking would have been a plenty in that particular crock pot. Serve the corned beef and cabbage with your favorite sides, however the corned beef, cabbage, onions and potatoes is a meal within it's self. This a traditional Saint Patrick's day meal.

YIELD: 5 or more servings

Above corned beef and cabbage served on 06-24-14 and was outstanding; practically melt in your mouth good. The cabbage was steamed separately since cabbage does not photograph well that has been boiled unless it is served al dente. I boiled carrots and served with the corned beef and cabbage to give the plate some extra eye appeal. The corned beef was topped with béarnaise sauce which complements the corned beef very well.

NOTE: Corned beef was originally "corned" or preserved with granular salt before there was refrigeration. The term corned comes not from the vegetable corn, but from the English term corn, meaning any small particle, such as the coarse-grained salt which was used for curing. This particular cut of meat comes from the brisket of the cow and is cured in a brine and spices are added for a distinctive flavor. The rosy red color will remain in the corned beef brisket due to the cure used and is not an indicator of rareness. Traditional Irish corned beef and cabbage is an excellent comfort food. Also, the ingredients pix has crushed red pepper and Worcestershire sauce displayed, however I elected not use those items.

Bill aka Mickey Porter 03-14-09 Pix below of plated Corned Beef and Cabbage:

The corned beef and cabbage was outstanding! Below a few sequence pixs taken of the assembly:

The above recipe was complied after researching the internet and "gleaning" Intel from from about a half dozen recipes and picking the brains of those that do this recipe. My bride and myself certainly did enjoy this early St. Patrick's Day meal!

Bill aka Mickey Porter 03-14-09.

Web published updated pixs on 06-24-14 by Bill aka Mickey Porter.

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