Ingredients
- 1 cryo-packed corned beef brisket shopping list
- 5 bay leaves shopping list
- 1 cup cheap gin shopping list
- 1 T. crushed garlic shopping list
- 1 t. fennel seeds shopping list
- 2 T. sugar or Splenda shopping list
- 1 head green cabbage, cored and chopped shopping list
- 2 medium white onions, chopped shopping list
- 1-2 cups baby carrots, peeled shopping list
- creamed horseradish shopping list
How to make it
- 1) Carefully open the corned beef and put it in a medium sized pot with a lid with the bloody brine it comes packed in.
- 2) Cover with cold water. Bring to a boil. Lower heat to simmer.
- 3) Cook 1 ½ hours. Discard the cooking water and rinse the brisket in fresh water.
- 4) Add fresh water to the pot so that the corned beef is covered by about 6” of water.
- 5) Add:
- a. 5 bay leaves
- b. 1 cup cheap gin
- c. 1 heaping T. crushed garlic
- d. 1 t. fennel seeds
- e. 2 T. sugar or equivalent sweetener
- 6) Bring to a boil and reduce heat to simmer. Cook uncovered until the total simmering time equals an hour per lb.
- 7) Add:
- a. 1 green cabbage, cored and chopped
- b. 2 medium white onions, chopped
- c. 1-2 cups baby carrots
- 8) Check to make sure that there is enough water to cover the vegetables.
- 9) Bring to a boil, reduce heat to simmer. Cover and simmer for 30 minutes.
- Serve with corned beef with vegetables with creamed horseradish.
The Rating
Reviewed by 2 people-
Ir(ish), Jew(ish), Pol(ish), Engl(ish), Scott(ish), we are all related. We come from the nation of Ish. Nice twist on the Corned Beef and Cabbage. Thank you for the post.
tilgidh
in Blackshear loved it
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This is a top notch recipe and I would fix it but I like Beef Eaters Gin so I would change that Hahaha
Delta
deltadarling
in Metairie loved it
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