Corned Beef Brisket & Braised Cabbage, Carrots And Potatoes
9 pounds beef brisket
4 cloves garlic, peeled and cut in thirds
Brine
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 pinch ground cloves
Simmering Liquid
water
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 cloves garlic, sliced
Vegetables
1 head cabbage, cut into wedges
4 medium potatoes, cut into bite size pieces
4 carrots, cut into bite size pieces
1 leek, white and light green parts only, sliced (optional)
1/2 cup beef broth or water
1/4 cup vegetable or canola oil
salt and black pepper, to taste
For the brine: Combine brine ingredients and bring to a boil, then set aside
to cool.
In a large plastic roasting bag (not a garbage bag), place the brisket, the
cooled brine and the garlic cloves. Make sure all the meat is covered by the
brine (cutting the brisket in pieces if necessary). Tie off tightly, place
in a pot large enough to hold it all and refrigerate for 6-7 days, turning
occasionally.
Remove brisket from brine and discard brine. Rinse meat thoroughly, then
place in a Dutch oven or other large pot and add enough water to come 2/3 to
3/4 of the way up the sides of the meat.
Add peppercorns, mustard seed, allspice, cloves and garlic. Bring to a
boil, skimming off any foam. Reduce heat to a low simmer and cook, covered,
for at least three hours, although four hours won't hurt anything.
For the vegetables: Preheat oven to 325 degrees F.
Place cabbage in single layer in large baking dish or roasting pan.
Add potatoes, carrots and leek. Pour broth or water and oil over all.
Season with salt and pepper.
Braise vegetables in oven until cabbage is fully tender, about two hours,
turning cabbage wedges halfway through cooking time.
Slice meat diagonally across the grain and serve with mustard and the
braised vegetables.
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9 pounds beef brisket
4 cloves garlic, peeled and cut in thirds
Brine
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 pinch ground cloves
Simmering Liquid
water
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 cloves garlic, sliced
Vegetables
1 head cabbage, cut into wedges
4 medium potatoes, cut into bite size pieces
4 carrots, cut into bite size pieces
1 leek, white and light green parts only, sliced (optional)
1/2 cup beef broth or water
1/4 cup vegetable or canola oil
salt and black pepper, to taste
For the brine: Combine brine ingredients and bring to a boil, then set aside
to cool.
In a large plastic roasting bag (not a garbage bag), place the brisket, the
cooled brine and the garlic cloves. Make sure all the meat is covered by the
brine (cutting the brisket in pieces if necessary). Tie off tightly, place
in a pot large enough to hold it all and refrigerate for 6-7 days, turning
occasionally.
Remove brisket from brine and discard brine. Rinse meat thoroughly, then
place in a Dutch oven or other large pot and add enough water to come 2/3 to
3/4 of the way up the sides of the meat.
Add peppercorns, mustard seed, allspice, cloves and garlic. Bring to a
boil, skimming off any foam. Reduce heat to a low simmer and cook, covered,
for at least three hours, although four hours won't hurt anything.
For the vegetables: Preheat oven to 325 degrees F.
Place cabbage in single layer in large baking dish or roasting pan.
Add potatoes, carrots and leek. Pour broth or water and oil over all.
Season with salt and pepper.
Braise vegetables in oven until cabbage is fully tender, about two hours,
turning cabbage wedges halfway through cooking time.
Slice meat diagonally across the grain and serve with mustard and the
braised vegetables.
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