Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage Recipe
Prep time: 36 min
Cook time: 3 h
Total time: 3 h 36 min
Yield: 12 servings
Ingredients: 1 pound salt; 1 gallon water; 8 pounds beef brisket; 1 beef brisket; 2 tablespoons vegetable oil; 2 tablespoons melted butter; 1½ teaspoons whole peppercorns; 3 dried bay leaves; 1 head cabbage; 14 medium red potatoes; ½ pound carrots; 2 cloves garlic; 1 Harp's lager; water; 3 tablespoons fresh parsley; 3 tablespoons melted butter; fleur de sel

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5.0

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Prep Time
36 mins
Cook Time
3 hrs
Total Time
3 hrs 36 mins
Servings
12 servings
Course
Main Course
Cuisine
Irish

Corned Beef and Cabbage Recipe

Iris Warren

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Ingredients

Servings

For the Corned Beef

1 pound salt kosher
1 gallon water
8 pounds beef brisket trimmed of most of its fat

For the Corned Beef and Cabbage

1 beef brisket 6-8 pounds, patted dry
2 tablespoons vegetable oil
2 tablespoons melted butter
1½ teaspoons whole peppercorns
3 dried bay leaves
1 head cabbage trimmed of outer leaves, cored and cut in quarters
14 medium red potatoes skin on, halved or quartered, depending on the size
½ pound carrots peeled and sliced
2 cloves garlic crushed
1 Harp's lager or similar lager
water
3 tablespoons fresh parsley minced
3 tablespoons melted butter
fleur de sel to taste*

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Instructions

For the Corned Beef

Heat water and salt together until salt is dissolved. Cool, and put in a large container. Submerge the meat in the brine for seven days. The meat must be completely submerged, so either place a weight on top of the meat (such as a heavy jar or can in a plastic bag) or double the water and salt. This must be refrigerated.
After a week, rinse the brine off the meat and pat dry. Discard the brine, and continue with the recipe for Corned Beef and Cabbage below.

For the Corned Beef and Cabbage

Preheat oven to 275° F.
Heat a Dutch oven over medium heat until hot. Add oil and butter and heat.
Sear brisket on all sides until deep golden brown, about 3 minutes per side. Pour beer over the beef. Add enough water to come halfway up the meat.
Wrap the peppercorns and bay leaves in a square of cheesecloth and place in the Dutch oven with the meat. Cover the pot tightly, and braise for 2½ hours, or until meat is tender.
Remove the peppercorns and bay leaves.
Place the potatoes around the meat, followed by the garlic, carrots and cabbage. Add enough water to barely cover. Bring to a simmer on the stove top, then cover the Dutch oven and braise until vegetables are tender, about 30 minutes.
To serve, drain the vegetables with a spider or a slotted spoon, and arrange them on a serving platter. Drizzle melted butter over the vegetables.
Thinly slice the beef across the grain and place on top of the vegetables. Garnish with minced parsley and lightly sprinkle with just a pinch or two of Fleur de Sel.

Notes

A true corned beef is cured with sodium nitrate and sodium nitrite. This is what gives the cooked beef its traditional pink color. If you want to corn beef using a sodium nitrate mixture, rub the brisket with a mixture of 5 tablespoons Morton's Sugar Cure , 2 tablespoons light brown sugar and 3 tablespoons of corned beef spices.
Place in a plastic zip top bag, squeeze out the air and place the meat in a dish in the refrigerator for 6 days, flipping the bag over twice a day. Liquid will collect in the bag; do not drain it. After six days, rinse the meat off and soak it in water for an hour to remove some of the salt.
*Generally speaking, corned beef and cabbage does not need any extra salt during the cooking process. Taste yours, though, to see if you think it needs a little kosher salt during cooking. If not, finishing with a sprinkle of flake salt, such as Fleur de Sel, will be sufficient.