Ramblings of Silver Blue


07 Mar

A Taste on Tuesday

(didn’t wait until Friday so you’ll have plenty of time to make this for St. Patty’s day!)

Corned Beef and Cabbage

Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.

1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped

1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes – peeled and cubed

DIRECTIONS:
1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

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