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CORNED BEEF AND CABBAGE
INGREDIENTS:
3-4 lb. corned beef brisket
2 cups chicken or beef broth (14 oz.) can
6 cups water
2 teaspoons fresh ground black pepper
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 30 minutes until cabbage is al dente. Remove
the corned beef gently from the crock pot with a large slotted serving spoon
and place 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. A good red wine will complement this fine Saint Patrick's day
meal.
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.
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.
Bill aka Mickey Porter 03-14-09.
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