DIY Corned Beef & Cabbage
This is an America's Test Kitchen recipe that was an instant classic with my family. In 2016, I invited my dad over for St. Patrick's Day dinner, forgetting that I had to take the little guy to the dentist in the middle of the afternoon. I decided to put the old crockpot to work, and boy what a mistake that was.
The next year, my dad was reluctant to accept my dinner invitation but I promised him this year would be different. Thanks to America's Test Kitchen, I have now ruined my dad for all other corned beef and cabbage.
I have a bad habit of misplacing the recipe, so I decided I have to record it on my website where I will never lose it again!
Ingredients
1 beef brisket, flat cut (4.5 - 5lb)
3/4 cup salt
1/2 cup packed brown sugar
2t pink curing salt
6 garlic cloves, peeled
6 bay leaves
5 allspice berries
2T peppercorns
1T coriander seeds
6 carrots, peeled, halved crosswise, think ends halved lengthwise
1.5 lb small red potatoes, unpeeled
1 head green cabbage (2 lb), uncored, cut into 8 wedges
For the corned beef: Trim fat on surface of brisket to 1/8". Dissolve salt, sugar and curing salt in 4 quarts water in large container. Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 T peppercorns, and coriander seeds to brine. Weigh brisket down with a plate, cover and REFRIGERATE FOR 6 DAYS.
Adjust oven rack to middle position and heat oven to 275 degrees. Remove brisket from brine, rinse and pat dry with paper towels. Cut 8" square triple thickness of cheesecloth. Place remaining 3 garlic cloves, remaining 2 bay leaves, and remaining 1 T peppercorns in center of cheesecloth and tie into a bundle with kitchen twine. Place brisket, spice bundle and 2 quarts of water in Dutch oven. The brisket may not lie flat, but it will shrink slightly as it cooks.
Bring to simmer over high heat, cover and transfer to oven. Cook until fork inserted into thickest part of brisket slides in and out with ease, 2.5-3 hours.
Remove pot and turn off oven. Transfer brisket to large oven safe platter, ladle 1 cup of cooking liquid over the meat, cover, and return to oven to keep warm.
Add the carrots and potatoes to the pot, and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, 7-10 minutes.
Add cabbage to pot, increase heat to high, and return to simmer. Reduce heat to low, cover, and simmer until all vegetables are tender, 12-15 minutes.
While vegetables cook, transfer beef to cutting board and slice 1/4" thick against the grain. Return beef to platter. Using a slotted spoon, transfer vegetables to platter with beef. Moisten with additional broth and serve.
Mustard (grainy, yellow, dijon - whichever you prefer) and soda bread make excellent accompaniments for this meal. And of course, pour yourself a nice, frothy Guiness too. (And don't forget a finger or two of Jameson after dinner.)
Happy St. Patrick's Day! My favorite day of the year!