Corned Beef Brisket & Cabbage & Vegetables
From jena 8 years ago
- 180 to make
- Serves 3
Perfect for St. Patricks Day. From http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe.html
Ingredients
- 2 to 2 1/2 pound Corned-beef Brisket*, recipe follows shopping list
- 1 tablespoon coarsely ground black pepper shopping list
- 1 teaspoon ground allspice shopping list
- 2 bay leaves shopping list
- 2 teaspoons kosher salt shopping list
- 1/2 pound diced carrots, approximately 4 small shopping list
- 1/2 pound diced onions, approximately 2 small shopping list
- 1 pound potatoes, peeled and chopped, approximately 3 medium shopping list
- 1/4 pound diced celery, approximately 2 stalks shopping list
- 1 small head cabbage, chopped, approximately 2 pounds shopping list
How to make it
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water.
- Cover and set over high heat.
- Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery.
- Return to a simmer and cook uncovered for 15 minutes.
- After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.
- Remove the bay leaves and serve immediately.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
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