Corned Beef and Cabbage
Learn how to make corned beef and cabbage, one of our absolute favorite one-pot meals - especially for St. Patrick's Day.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2teaspoons coriander seed
- 1teaspoon black peppercorns
- 1teaspoon dill seed
- 1teaspoon whole allspice
- Optional: 1 teaspoon juniper berries
- 1bay leaf
- 1(2-pound) corned beef brisket (trimmed of visible fat)
- 1bottle of beer (or 6 to 12 ounces of water or beef broth)
- 2carrots (peeled and cut into 1-inch lengths)
- 1large onion (4-inch diameter; cut into quarters)
- 2turnips (3-inch diameter; cut in quarters)
- ¼head cabbage (cut in half)
- 2waxy potatoes (such as Red Bliss; 3-inch diameter; cut in quarters)
Instructions
Step 1
Heat oven to 325 F.Step 2
Place the coriander seed, black peppercorns, dill seed, whole allspice, juniper berries, and bamy leaf in a tea ball or make a small bag made out of cheesecloth .Step 3
Rinse corned beef and place in a large dutch oven.Step 4
Add beer, 1 carrot, 1/2 onion, spice mixture, and enough additional beer, water, or broth to barely cover brisket. Place over medium heat and bring to a vigorous simmer; but do not boil.Step 5
Cover and place on lower-middle rack in the oven and cook for 1 hour.Step 6
Then, turn the brisket over and add enough additional water (if needed) to bring level half-way up meat.Step 7
Repeat this process of turning the brisket and adding additional liquids (if needed) 1 hour later.Step 8
After 3 hours, remove from oven and remove brisket from broth and set on a plate. Strain out carrots and onions and discard along with spice mixture.Step 9
Add all remaining vegetables, place on stove over medium-low heat, cover, and cook for 30 minutes, or until vegetables are fork tender. Remove from heat.Step 10
Slice brisket across the grain and add it back to vegetable mixture to warm up.Step 11
Serve this with a collection of mustards: Dijon, Polish, honey-mustard, whatever. Then smear one slice of meat with Dijon, another with honey-mustard, and a potato with Polish. The various mustards give each bite a unique flavor.