Email to Cat      

St. Patrick's Day: Corned Beef & Cabbage

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• ¾ Tbsp allspice
  
• ¾ Tbsp cloves
  
• ¾ Tbsp coriander
  
• ¾ Tbsp crushed red chile flakes
  
• ¾ Tbsp mustard seeds
  
• ¾ Tbsp black peppercorns
  
• 5 bay leaves, crumbled
  
• 1¼ cups kosher salt, plus more to taste
  
• ¾ cup sugar
  
• 1 Tbsp saltpeter (optional)
  
• 15-pound first-cut beef brisket
  
• 4 cloves garlic, peeled
  
• 1 medium onion, peeled
  
• 3 pounds small potatoes, peeled
  
• 1 head green or Savoy cabbage, cored and shredded
  
• 1 Tbsp fresh lemon juice
  






Instructions



1. Combine spices and 3 bay leaves in a 12-inch skillet over medium heat. Cook, swirling pan constantly, until spices are toasted and fragrant, about 3 minutes. Transfer half the spice mixture to a 5-quart pot and add 8 cups water, kosher salt, sugar, and saltpeter, if using. Bring to a simmer, remove pot from heat, and let cool to room temperature. Refrigerate brine until chilled. Add brisket and weight it down with a plate so brisket is submerged. Refrigerate for 5 days.
   
   
2. Drain corned beef and rinse. Transfer beef to a 5-quart pot along with the remaining spice mixture, the garlic, and onion. Cover corned beef with cold water. Bring to a simmer over medium heat and simmer until corned beef is tender, about 1 hour. Remove pot from heat and set aside.
   
   
3. Meanwhile, put potatoes into a 4-quart pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender; drain. Put cabbage into a 3-quart pot over medium-low heat, season with salt, add lemon juice and ½ cup water, cover, and bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, about 30 minutes.
   
   To serve, transfer potatoes and cabbage to a large serving platter. Transfer corned beef to a cutting board; thinly slice beef against the grain, and transfer to the platter. Spoon some of the cooking liquid over the beef and serve warm.
   
   Serves 10
   
   






Final Comments


If your butcher sells whole corned beef briskets, omit Step 1, buy 5 pounds of corned beef from your butcher, and proceed to Step 2.