Corned Beef & Cabbage

Serves 6 to 8

Method:
Dissolve salt in 1 gallon of water in a large stainless steel mixing bowl. Place brisket in Rubbermaid type container, add spices, and cover with salt solution. Cover and refrigerate for 7 days.

Remove and rinse with fresh water. Using a large stockpot, simmer brisket for 3 hours. Add cabbage, carrots, potatoes and onions. Simmer an additional 30 to 40 minutes. Broth can be thickened with cornstarch.

Ingredients:
1 lb Kosher Salt
2 gallons Water
4 to 6 lbs Beef Brisket, raw
6 Bay Leaves
12 Black Pepper Corns
1 tsp Mustard Seed
1 Yellow Onion, large diced
1 medium head Cabbage, wedged
3 Carrots, cut 1-inch
3 Potatoes, large diced
Cornstarch for thickening
Corned Beef & Cabbage -Version 2 - Serves 6 to 8
Method:
Peel onion and stick with cloves. Put corned beef, onion, parsley, and peppercorns in a large pot and cover with water. Cover; bring to a simmer and cook gently until tender, 2 ½ to 3 hrs. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Ingredients:
1 Onion
4 Cloves, whole
4 lbs Corned Beef
2 Parsley Sprigs
8 Peppercorns, whole
2 lbs Cabbage
1 C Sour Cream
1 Tbsp Prepared Horseradish

Other Recipe Links

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Live on FOX 10 on June 13th

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